adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jollof Rice
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Flavorful one-pot West African chicken and rice with fresh veggies, rosemary, red pepper flakes, and nutmeg.
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 0.5 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh rosemary
  • 2 cups water
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1 cup uncooked white rice
  • 1 cup diced carrots
  • 0.5 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
  • 0.25 teaspoon ground nutmeg
Instructions:
  • In a large saucepan, heat oil over medium-low heat and sauté onion until translucent.
  • Add the stewed tomatoes and tomato paste, then generously season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce, and fragrant rosemary. Cover the pot and bring the mixture to a boil. Lower the heat, mix in water, and introduce the chicken pieces. Let it simmer for 30 minutes.
  • Combine rice, carrots, and green beans in the pot and sprinkle with nutmeg. Bring to a boil, then lower heat, cover, and simmer for 25 to 30 minutes until chicken is tender and rice is cooked.

Similar Recipes