One Pot Chicken Jollof Rice

60 minutes

Middle East/Mediterranean

Serves: 4

One Pot Chicken Jollof Rice. Who doesn’t love insanely delicious meals without having to wash multiple pots and pans?

Made with

2 cups of Royal^® Basmati Rice

6-8 pieces of chicken leg quarters

1/3 cup cooking oil

1 chopped red bell pepper

2 medium sliced onions

6 cloves of garlic

1 inch of ginger

6 sliced tomatoes

2 tbsp tomato paste

Salt and black pepper to taste

1 tsp turmeric powder

1 tsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp dried thyme

2 chicken bouillon

2 bay leaves

3 cups of water

Cilantro leaves for garnish

In a bowl add chicken leg quarters. Add all the spices, mix and marinate for at least 1 hour before frying.
In a bowl add Royal^® Basmati rice and add some water to wash the rice with your hand. Repeat the process 10 times until the water is no longer cloudy. Set it aside.
In a blender add all freshly chopped vegetables and blend until smooth purée. Set it aside. Now pour oil in a pan and one hot, place the chicken. Fry each side until golden brown. Remove from the pan and set it aside.
In the same oil add sliced onion. Sauté for 3-4 minutes then add the tomato paste. Mix well. Then gently pour in the vegetable purée. Mix and slightly cover. Cook on low flame for 20-30 minutes while mixing in between. By doing so you want to enhance the flavor of vegetables and also remove the raw smell.
Time to add soaked rice. Gently place it in the pan. Mix well and let it cook for 5 minutes in the vegetable sauce before adding in the water. Place the bay leaves and fried chicken on top. Cover and cook on low flame for 45 minutes. Garnish with cilantro once ready to serve. Goes well with fried plantain and pickled peppers. Enjoy!

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