My Favorite Jollof Rice
3 cups | 750g long grain parboiled rice
Tomato Stew 500 mls
Chicken (whole chicken, drumsticks or chicken breast)
Pepper and salt (to taste)
2 medium onions
3 Knorr cubes
2 teaspoons thyme and nutmeg
2 teaspoons curry powder (Nigerian curry powder)
20cls vegetable oil
Prepare the tomatoe stew; put some vegetable oil in a pot, allow to get hot
Add sliced onions to the hot oil
add the ground tomatoes/pepper after about a minute.
Fry until the tomatoes looses its sour taste due to frying, this should take about 10-15 minutes.
Season your chicken with some of the spices, when soft drain and set aside the stock to be used in the rice.
use some of the vegetable oil to fry the chicken.
Parboil the rice, put in a sieve to drain
Turn paboiled rice into the tomatoe stew
add 1 or 2 cups of water, or use the chicken stock
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
taste to ensure the rice is soft if not add more water.
Pairs Well With
The rice recipe presented here is the classic Nigerian Jollof Rice prepared mostly at parties, family reunions and during festive seasons. This is the most popular Nigerian rice recipe.