Get ready to tantalize your taste buds with a fiery and flavorful Nigerian Jollof rice and crispy fried chicken. This traditional West African dish is known for its vibrant red color, aromatic spices, and rich tomato-based sauce. The Jollof rice is a fragrant medley of rice, onions, peppers, and a blend of spices that creates a delicious balance of flavors. The addition of spicy fried chicken legs adds a crunchy and savory element to the meal, making it a complete and satisfying dish that will transport you to the streets of Nigeria. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 chicken legs
- 2 cups long-grain rice
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 tomatoes, blended into a puree
- 2 tablespoons tomato paste
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 scotch bonnet pepper, chopped (adjust to desired spiciness)
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon dried basil
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Season the chicken legs with salt, pepper, and a sprinkle of smoked paprika. Heat the vegetable oil in a large skillet over medium-high heat and fry the chicken legs until golden brown and cooked through, about 10-12 minutes per side. Remove the chicken legs from the skillet and set them aside.
- In the same skillet, add the chopped onion, bell pepper, minced garlic, and grated ginger. Sauté for 2-3 minutes until the vegetables start to soften.
- Add the tomato puree, tomato paste, chopped scotch bonnet pepper, smoked paprika, curry powder, thyme, and dried basil to the skillet. Stir everything together and cook for an additional 5 minutes to allow the flavors to meld.
- Rinse the rice thoroughly under cold water to remove excess starch. Add the rice to the skillet and stir well to coat it with the tomato mixture.
- Pour in the chicken broth and season with salt and pepper. Stir everything together, cover the skillet, and simmer over low heat for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring the rice too much to prevent it from becoming mushy.
- While the rice is cooking, return the fried chicken legs to the skillet and place them on top of the rice. Cover the skillet again and let the chicken heat through for a few minutes.
- Garnish with fresh cilantro or parsley if desired.
Notes
Feel free to adjust the spiciness of the Jollof rice by adding more or less scotch bonnet pepper according to your preference. Be cautious as scotch bonnet peppers are very hot, so use them sparingly if you’re sensitive to spice. For an extra burst of flavor, marinate the chicken legs in a blend of spices and refrigerate them for a few hours before frying. This will infuse the chicken with even more deliciousness. Don’t rush the cooking process for the rice. Allow it to simmer gently and absorb the flavors of the sauce. This will ensure a perfectly cooked and flavorful Jollof rice. Serve the spicy Nigerian Jollof rice with a side of fried ripe plantains or a refreshing cucumber and tomato salad to complement the flavors and add some variety to the meal.
Chef’s tip: Consider making a larger batch of Jollof rice as leftovers taste even better the next day.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.1
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 19g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg
