Name: Nigerian Jollof Rice and Chicken Stew By Chef Kwame
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Nigerian Recipes
Ingredients: 1 cup tomato paste; 1 tbsp curry powder; 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 Maggi; 1 small habanero or Scotch bonnet chili; 6 plum tomatoes, roughly chopped; 1 (3-inch) piece ginger, peeled; 6 tbsp vegetable oil; kosher salt, to taste; ¼ cup vegetable oil; 6 chicken leg quarters; kosher salt, to taste; 6 cups (1.5 liters) finished red sauce; 1 tsp crayfish powder; 1 ⅓ cups vegetable oil; 1 tbsp tomato paste; 1 small habanero chili or Scotch bonnet chili, minced; 1 ½ cups jasmine rice; ¾ cup finished red sauce; 1 tsp kosher salt; kosher salt, to taste; 2 ripe plantains; canola oil, for frying; kosher salt, to taste

RatingDifficultyIntermediate

Nigerian Jollof Rice and Chicken Stew By Chef Kwame

Yields6 Servings

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

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

1 cup tomato paste

1 tbsp curry powder

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

6 tbsp vegetable oil

kosher salt, to taste