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Jollof Rice with Crispy Chicken Recipe (with Video)

Chicken, Soy-free, Rice
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By
cheffinwithzach

Discover our Jollof Rice with Crispy Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 1h30min | Cook 1h5min

Ingredients

The Spice Blend
- 1.5 tbsp White pepper
- 1.5 tbsp Curry powder
- 1.5 tbsp Dried thyme
- 1 tbsp Ginger powder
The Chicken
- 4 chicken thighs + drumsticks
- 1 Lime
- 1 chicken bouillon cube
- 1 tbsp spice blend
- 1 clove Garlic
- 1 inch Ginger
- 1 tsp Salt
- 4 c water
- Oil, for frying
Jollof Rice
- 2 c Basmati rice
- 2.5 c Chicken Broth, reserved
- spice mix
- 3 Tomatoes, medium
- 2 red onions
- 1 Red bell pepper, large
- 2 red chilis
- 2 scotch bonnets
- 4 tbsp Tomato paste
- 3 Bay leaves
- Salt, to taste
- Olive oil
- Red onion, additional, thinly sliced for garnish
- Tomato, additional for garnish
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Directions

Preparing the Chicken
1. First, wash the chicken: place it into a mixing bowl, squeeze the juice of a lime over it and add the squeezed limes into the bowl as well.
2. Give it a mix, then wash under running water in a sink while rubbing the lime over each piece of chicken.
3. Drain the water and remove the chicken.
4. Add the chicken into a pot with the rest of the listed ingredients.
5. Bring the water to a boil and simmer (uncovered) for 20 minutes.
6. When the chicken is finished, remove and drain on paper towels.
7. Reserve the broth.
8. Let the chicken sit while you prepare the rice.
9. While the rice is steaming, bring oil for frying up to 400ºF.
10. Make sure the chicken is completely dry all over, then fry until golden brown and crispy on the outside.
Preparing the Rice
1. Wash the rice until the water runs perfectly clear–this is a crucial step to prevent mushy rice.
2. Let soak for 1 hour.
3. Preheat oven to 450ºF.
4. Thinly slice just one of the onions, set aside.
5. Prep the rest of the veggies: quarter the other onion; halve the tomatoes, bell pepper, red chilies, and scotch bonnet(s).
6. Add to a roasting tray with a drizzle of oil then roast for 35 minutes.
7. Once the veggies are roasted, blend into a smooth sauce and set aside.
8. Heat a pot with a generous amount of olive oil until shimmering then add the sliced red onions.
9. Sauté with a pinch of salt and bay leaves.
10. As soon as the onions begin to color, add tomato paste.
11. Cook for a few more minutes, then add the rest of the reserved spice blend.
12. Cook for another minute before adding the blended sauce.
13. Reduce by about 25-30% while stirring (this should take about 5 minutes).
14. Strain the rice and add it in.
15. Incorporate then pour in the reserved chicken broth.
16. Stir then give it a taste–if it doesn’t taste like a well-seasoned soup, add salt in batches until it does.
17. Turn the heat to high.
18. Bring to a boil, then cover the pot tightly with aluminum foil and place the lid on top.
19. Turn the heat to low and simmer for 20 minutes.
20. When the 20 minutes are up, do not remove the lid.
21. Let the rice sit and steam for another 15 minutes.
22. Finally, fluff the rice up using a fork.
Serving
1. Serve up the rice with the chicken and optionally some additional thinly sliced red onion and tomato for garnish.

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