Ghanaian Jollof Rice with Roasted Spiced Chicken

Fragrant Jollof rice cooked in a rich tomato and pepper base, served alongside juicy roasted chicken thighs seasoned with aromatic Ghanaian spices.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 5
• Cuisine: Ghanaian
• Difficulty: Medium
• Cost: $5.16/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• spicy
• savory
• comfort food
• classic
• roast
• boil

Ingredients

• 2 pound chicken thigh (boneless, skinless)
• 2 tablespoon vegetable oil
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 2 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup vegetable oil
• 2 yellow onions (medium, 1 chopped, 1 sliced)
• 1 red bell pepper (large, roughly chopped)
• 1 scotch bonnet pepper (stemmed)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 can crushed tomatoes (28 ounce)
• 1 can tomato paste (6 ounce)
• 4 cup chicken broth
• 2 tablespoon dried thyme
• 1 bay leaf
• 3 cup parboiled long-grain white rice

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry. In a bowl, combine 2 tablespoons vegetable oil, ground ginger, garlic powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub over the chicken. Place chicken on a baking sheet and roast for 25-30 minutes, or until cooked through and slightly crispy.
2. Prepare the jollof base: In a blender, combine the roughly chopped red bell pepper, scotch bonnet pepper, minced garlic, and grated fresh ginger with a splash of water until smooth. Set aside.
3. In a large Dutch oven or pot with a tight-fitting lid, heat 1/2 cup vegetable oil over medium heat. Add the chopped yellow onion and cook until caramelized and browned, about 8-10 minutes.
4. Stir in the tomato paste and cook for 5 minutes, stirring frequently, until it darkens slightly and smells roasted. Add the blended pepper mixture and cook for 10-15 minutes, stirring occasionally, until the liquid reduces and the mixture thickens. Add the crushed tomatoes, 4 cups chicken broth, dried thyme, and bay leaf. Bring to a simmer.
5. Rinse the parboiled long-grain white rice thoroughly until the water runs clear. Add the rinsed rice to the simmering tomato base. Add 1 teaspoon salt. Stir gently to combine, ensuring the rice is submerged.
6. Cover the pot tightly with foil, then with the lid. Reduce heat to low and cook for 25-30 minutes without lifting the lid, until the rice is tender and the liquid is absorbed. If the bottom is burning slightly, that's okay for the characteristic 'smoky' flavor.
7. Once cooked, fluff the jollof rice with a fork, mixing in the slightly burned bottom if desired. Serve immediately with the roasted spiced chicken.

Notes

Parboiled rice is recommended for Jollof as it yields a more separated grain texture. Adjust the amount of scotch bonnet pepper to control the spice level. Leftover Jollof rice can be stored in the refrigerator for up to 3 days and reheats well.

Nutrition (per serving)

• Calories: 981
• Protein: 49.2 g
• Carbohydrates: 114.2 g
• Fat: 37.2 g
• Fiber: 6.3 g
• Sodium: 2176 mg
• Saturated Fat: 6.3 g
• Sugar: 17.9 g
• Cholesterol: 154 mg