Nigerian Jollof Rice and Chicken Stew By Chef Kwame


Jollof is a one-pot rice dish popular in many West African countries. It is also called 'reddish one-pot dish' and varies in these countries such as the Gambia, Senegal, Ghana, Nigeria, Benin, Cameroon, Sierra Leone, Côte d'Ivoire, Liberia, Togo, and Mali. This beloved dish pairs perfectly with red chicken and fried plantains.
For the Red Sauce
6 garlic cloves, peeled
3 large red bell peppers, stemmed, seeded, and roughly chopped
3 large red onions, peeled and roughly chopped
2 seasoning cubes, such as Maggihttps://amzn.to/34A2MEQ
1 small habanero or Scotch bonnet chili
6 plum tomatoes, roughly chopped
1 (3-inch) piece ginger, peeled
For the Chicken Stew
6 chicken leg quarters
6 cups (1.5 liters) finished red sauce
For Rice
1 small habanero chili or Scotch bonnet chili, minced
¾ cup finished red sauce
For The Plantains
2 ripe plantains
CategoryDinner, Lunch, One PotCuisineNigerian Recipes, West African RecipesCooking MethodMain Course
Ingredients
For the Red Sauce
6 garlic cloves, peeled
3 large red bell peppers, stemmed, seeded, and roughly chopped
3 large red onions, peeled and roughly chopped
2 seasoning cubes, such as Maggihttps://amzn.to/34A2MEQ
1 small habanero or Scotch bonnet chili
6 plum tomatoes, roughly chopped
1 (3-inch) piece ginger, peeled
For the Chicken Stew
6 chicken leg quarters
6 cups (1.5 liters) finished red sauce
For Rice
1 small habanero chili or Scotch bonnet chili, minced
¾ cup finished red sauce
For The Plantains
2 ripe plantains
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