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Jollof Rice

SUBMITTED BY: EEANDOH PHOTO BY: Pam G

"Popular and spicy West African chicken and rice dish."

RECIPE RATING:

Read Reviews (34)

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1 large onion, sliced
2 (14.5 ounce) cans stewed tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 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
1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
1/4 teaspoon ground nutmeg

DIRECTIONS

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

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REVIEWS

Reviewed on Feb. 18, 2004 by LILSPINSTER

The flavor of this is WONDERFUL, but there were a few things I had issues with. First of all,... MORE

Reviewed on Jan. 5, 2004 by YFBURGESS

I love Jollof Rice ... Thank you for sharing ! MORE

Reviewed on Dec. 17, 2007 by Dana B.

I chose this dish because my husband is West African and I thought it would be fun to give him... MORE

Reviewed on May 8, 2007 by Pam G

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Pam G
May 8, 2007

I made a double batch of this recipe for an International Potluck at my place of work as I was assigned to bring in an African dish. I chose this one as I saw it was a one-pot dish, meaning I could keep in warm in large crockpot for the potluck. Not a spoonful was left after the potluck - everyone loved it. I made the recipe just as the recipe calls for with regard to ingredients except I used chicken breasts cut into small pieces instead of the whole chicken and instead of dicing carrots, I bought precut raw crinkle cut carrots to save time. The mixture of spices gave it an wonderful flavor that got even better as it simmered in the crock for 3 hours at work. I did add about an extra 1/2 to 1 cup of water to the mixture after the initial cooking period as I knew it would be simmering quite a while in the crockpot and didn't want it to dry out. It was perfect for eating at noontime (I made it that morning at home.) If you like spicy, you could add a bit more crushed red pepper but then it might hide the flavor of the rosemary and nutmeg. I stuck to the recipe this first time. It actually was just right for my taste. As I said, I doubled the recipe and it more than filled a big crockpot. I even had a bit left that didnt' fit into the crock which I froze and ate later. It was just as good, maybe better, eating the leftovers. This is a recipe worth making again in my opinion.

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6 users found this review helpful

I made a double batch of this recipe for an International Potluck at my place of work as I was... MORE

Reviewed on Jul. 23, 2005 by JANINE6

I loved this even though I sort of messed up. I did not have any rosemary so I used different... MORE

Reviewed on Jul. 14, 2004 by SOOOSIE

This recipe was very good, though next time I will probably strain one of the cans of... MORE

Reviewed on May 9, 2004 by mercedes0602

this was good. my family loved it...i didnt like the nutmeg flavor at all(my fault because i... MORE

Reviewed on Apr. 20, 2004 by Aaron Drake

I love Jollof rice so when I tasted the final product of this particular recipe I was... MORE

Reviewed on Dec. 2, 2007 by Kenys "B"

Yummy!! My whole family love this, even the 5 year old. A tad spicy, but great. Will... MORE

Reviewed on Feb. 21, 2006 by skellyb2000

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