Ingredients for Jollof Rice And Chicken
- Broiler Fryer Chickens
- Peanut Oil
- 1 medium onion, chopped
- Canned Tomatoes
- 2 cups chicken broth
- 1 bay leaf
- Ground Ginger
- 1 teaspoon ground cinnamon
- Dried Thyme
- Salt
- Ground Red Pepper
- Long Grain Rice
- 2 tablespoons fresh parsley, chopped
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How to Make Jollof Rice And Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs of bone-in, skin-on chicken thighs, and brown on both sides for about 15 minutes.
- Remove chicken from skillet and set aside, reserving drippings.
- Add 1 medium onion, chopped, to the skillet drippings and cook until softened but not browned (about 5 minutes).
- Drain off excess fat from the skillet.
- Return chicken to the skillet.
- Add 1 (28 ounce) can of crushed tomatoes (undrained), 2 cups of chicken broth, 1 bay leaf, 1 inch piece of ginger (grated), 1 teaspoon ground cinnamon, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon ground red pepper.
- Pour the mixture over the chicken; do not stir.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30 minutes.
- Skim off any excess fat from the surface.
- Add 1 ½ cups of long-grain rice, ensuring all the rice is submerged in the liquid.
- Cover and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the bay leaf.
- Garnish with 2 tablespoons of fresh parsley, chopped, before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
53g
Carbs
10g
