Jollof Rice with Grilled Chicken: A Savory West African Staple

Jollof Rice with Grilled Chicken: A Savory West African Staple

Jollof Rice with Grilled Chicken is a delightful and flavorful dish that originates from West Africa. This hearty meal combines long-grain parboiled rice cooked in a rich tomato-based sauce with perfectly seasoned and grilled chicken. It’s a crowd-pleaser that is sure to impress at any gathering, offering a symphony of flavors from a blend of aromatic spices and a touch of smokiness from the grill.

Ingredients:

For the Jollof Rice:
– 2 cups of long-grain parboiled rice
– 3 tablespoons of vegetable oil
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 thumb-sized piece of ginger, grated
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 cups of chopped tomatoes (or 1 can of crushed tomatoes)
– 1 tablespoon of tomato paste
– 1 teaspoon of curry powder
– 1 teaspoon of thyme
– 1 teaspoon of paprika
– 1 teaspoon of smoked paprika
– 2 cups of chicken stock or water
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

For the Grilled Chicken:
– 4 chicken thighs (bone-in and skin-on for best flavor)
– 2 tablespoons of olive oil
– 2 teaspoons of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of thyme
– 1 teaspoon of ground black pepper
– 1 teaspoon of salt
– Juice of 1 lemon

Instructions:

For the Jollof Rice:
1. Rinse the rice under cold water until the water runs clear. Set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown.
3. Add the garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the chopped red and green bell peppers, and cook for about 5 minutes until softened.
5. Add the chopped tomatoes (or crushed tomatoes) and tomato paste, stirring well to combine. Let this mixture cook down for about 10 minutes, allowing the flavors to meld.
6. Add the curry powder, thyme, paprika, and smoked paprika, stirring to incorporate.
7. Pour in the chicken stock or water and bring the mixture to a simmer.
8. Add the rinsed rice to the pot, stirring to ensure the rice is evenly distributed.
9. Reduce the heat to low, cover the pot, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during this time to ensure even cooking.
10. Once the rice is done, fluff it with a fork and season with salt and pepper to taste. Garnish with fresh parsley or cilantro if desired.

For the Grilled Chicken:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, thyme, ground black pepper, salt, and lemon juice to create a marinade.
3. Rub the chicken thighs with the marinade, ensuring they are evenly coated.
4. Place the chicken thighs on the grill, skin side down, and cook for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
5. Remove the chicken from the grill and let it rest for a few minutes before serving.

To Serve:
Serve the Jollof Rice with the Grilled Chicken on a large platter, allowing guests to help themselves. This dish is perfect for family gatherings and special occasions, as it offers a comforting and savory taste that everyone will love. Enjoy!