Entree: Ghana – Northern Ghana – Jollof Rice (One-pot West African spiced tomato rice cooked with seasoned meat and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 37 min

Additional 10 min

Total 55 min

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces (thighs/drumsticks), trimmed
- 2 cups (400 g) long-grain parboiled rice, rinsed until water runs clear
- 1/2 cup (120 ml) vegetable oil
- 1 large onion, divided (about 250 g), 1/2 chopped, 1/2 sliced thin
- 2 cups (480 g) blended tomatoes and red bell pepper (fresh or canned), strained if desired
- 3 tbsp (45 ml) tomato paste
- 1 Scotch bonnet or habanero pepper, whole for simmering or minced for heat (adjust to taste)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 1/2 cups (600 ml) chicken stock (or water plus bouillon)
- 2 tsp (8 g) dried thyme or 1 tbsp (3 g) fresh chopped
- 1 tsp (2 g) curry powder
- 2 bouillon cubes (Maggi or similar)
- 1 bay leaf
- 1 cup (150 g) frozen peas and carrots (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Season chicken with salt and pepper. In a large heavy pot, heat vegetable oil over medium-high heat and brown chicken pieces on all sides until golden; remove and set aside.
2. In the same pot, add 1/2 chopped onion and sauté until soft, about 3–4 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in tomato paste and cook 2 minutes, then add blended tomato and red pepper purée and simmer 8–10 minutes until sauce reduces and oil separates slightly.
4. Return chicken to the pot, add bay leaf, bouillon cubes, thyme, curry powder, Scotch bonnet (whole for milder heat), and pour in chicken stock. Bring to a simmer, cover, and cook 10–12 minutes to infuse flavors.
5. Remove chicken pieces briefly, add rinsed rice to the sauce and stir to combine. Nestle chicken back on top, reduce heat to low, cover tightly and cook 20–25 minutes until rice is tender and liquid is absorbed. If using frozen peas and carrots, sprinkle them over rice in the last 5 minutes of cooking.
6. Turn off heat and let rest covered 5–10 minutes. Stir gently to combine, remove whole Scotch bonnet and bay leaf, adjust salt and pepper, and finish with 1 tbsp (15 ml) lemon juice if desired. Serve hot with fried plantains or a side salad.