Jollof Rice with Chicken from Ghana

  • Ready in 1h

  • Serves 6

  • 604 calories

  • 69.01g carbs

Jollof Rice with Chicken from Ghanan is a gluten free and dairy free main course. This recipe makes 6 servings with 606 calories, 43g of protein, and 17g of fat each. For $3.07 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is brought to you by Panning The Globe. If you have chicken breast, tomato puree, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It is a pretty expensive recipe for fans of African food.

17 ingredients

  1. 2 lb chicken breast
  2. 1 tbsp garlic
  3. 1 tbsp ginger root
  4. 2 tsps kosher salt
  5. 1/2 tsps pepper flakes
  6. 1/2 tsps pepper
  7. 5 tbsps cooking oil
  8. 2 cups bell pepper
  9. 4 carrots
  10. 1 cup onion
  11. 1 tsp curry powder
  12. 6 oz tomato paste
  13. 1 bay leaf
  14. 3 cups low-salt chicken broth
  15. 2 cups rice
  16. 2 cups tomato puree
  17. 1 cup peas

Instructions

  1. Preheat oven to 350ºF.
  2. Marinate the Chicken: In a large bowl, toss chicken with garlic (1 teaspoon), ginger (1 teaspoon), salt (1/2 teaspoon), Aleppo or crushed red pepper  (1/2 teaspoon), and black pepper (1/2 teaspoon). Leave to marinate for 10 minutes.
  3. Heat oil (2 tablespoons) over medium-high heat in a large heavy oven-ready pot or Dutch oven, with a lid.
  4. Add half the chicken and cook for about 3 minutes, tossing occasionally, until lightly browned but not cooked through.
  5. Transfer to a plate.
  6. Add 2 more tablespoons of oil to the pot and repeat with the rest of the chicken.
  7. Heat the remaining tablespoon of oil, add the rest of the garlic (2 teaspoons) and ginger (2 teaspoons), the bell pepper (1 1/2 cups), carrots (1 1/2 cups) and onion (1 cup). Cook, stirring, for 3 minutes until slightly softened and fragrant.
  8. Add the curry powder (1 teaspoon) and cook, stirring, for 30 seconds or so.
  9. Add tomato paste, 1 cup of chicken broth, the remaining 1 1/2 teaspoons salt and the bay leaf. Stir to combine.
  10. Add the raw rice (2 cups) and stir well so all the grains are coated.
  11. Add the chicken back to the pot, along with any accumulated juices.
  12. Add tomato puree (2 cups) and chicken broth  (2 cups). Bring to a boil. Turn off the heat. Cover the casserole bake in the oven for 20 minutes.
  13. Remove from oven briefly, add the peas and stir through. If rice looks dry, add another half cup of broth. Cover and return the pot to the oven for 15-20 minutes longer, or until the rice is tender.
  14. Serve hot with a side of sautéed greens or a simple green salad.
Jollof Rice with Chicken from Ghana

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