Zesty Senegalese Jollof Rice with Spicy Chicken
Experience the vibrant flavors of Senegal with this irresistible jollof rice paired with succulent spicy chicken. This dish is a colorful medley of fragrant rice, rich tomatoes, and a blend of aromatic spices, creating an explosion of tastes that will tantalize your taste buds. Perfect for gatherings or a hearty family meal, it's a dish that brings everyone together!
ingredients
- 2 cups long-grain rice
- 1 lb chicken (preferably thighs or drumsticks)
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1/4 cup tomato paste
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp thyme
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Rinse the rice under cold water until the water runs clear, then set aside.
- 2.
In a large bowl, season the chicken with salt, pepper, paprika, and cayenne pepper. Set aside to marinate.
- 3.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
- 4.
Stir in the garlic and ginger, cooking for another minute until fragrant.
- 5.
Mix in the diced tomatoes and tomato paste, cooking for about 5 minutes until the sauce thickens.
- 6.
Add the chopped bell peppers, thyme, and season with salt and pepper. Cook for an additional 3 minutes.
- 7.
Add the rinsed rice, stirring to combine with the sauce. Pour in the chicken broth and bring to a simmer.
- 8.
In a separate skillet, heat oil and pan-fry the marinated chicken until golden brown on all sides, about 5-7 minutes.
- 9.
Place the chicken on top of the rice mixture, cover tightly, and reduce the heat to low. Cook for 25-30 minutes until the rice is tender and liquid is absorbed.
- 10.
Fluff the rice with a fork and garnish with fresh parsley before serving.