Recipes
Return to previous pageJollof Rice
(4 ratings)
Similar to a paella or jambalaya, this African rice dish is a delicious one-pot meal and makes fabulous (yes, you can freeze it!) leftovers as well. It uses bone-in, skinless chicken thighs that we’ve cut into 2-inch pieces.
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
- cooking spray
- 2 1/2 pounds bone-in chicken thighs, skin pulled off and (preferably) hacked into 2-inch pieces with a cleaver or chefs knife
- 2 teaspoons kosher salt or sea salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/2 cup diced low-fat deli ham
- 1 medium red onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 2 teaspoons hot curry powder, preferably Madras
- pinch cayenne, optional
- 1 cup converted rice
- 1 can 15 ounces diced tomatoes
- 1 1/2 cups reduced-sodium chicken broth
- 8 ounces string beans, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- lemon wedges
Instructions
- Spray a large saucepan or Dutch oven with nonstick spray and warm over medium-high heat. Sprinkle the chicken with 1 teaspoon of the salt and 1/2 teaspoon pepper and brown half the chicken in the saucepan, about 3 minutes per side, remove from pan. Repeat with the other half.
- Stir in the ham, onion, red pepper and garlic and cook, stirring frequently, until soft, about 3 to 4 minutes. Stir in the thyme, curry and cayenne if using and stir 30 seconds. Stir in the rice until coated with the spices. Pour in the tomatoes and broth and remaining 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.
- Place the chicken on top of the rice and cover. Cook over low heat 20 minutes, stir in the beans and cover and continue cooking until the rice is cooked and beans are tender, about 5 to 10 minutes longer. Sprinkle with the parsley and serve with the lemon wedges.
Tips
- You can use 1 teaspoon dried thyme if you don't have fresh thyme.
- You can use regular long grain white rice as well, but it may become a little sticky.
Client Comments
- Jill
- 9/27/2009
- Delicious! The warm curry is such a welcome fall flavor...can't wait to eat leftovers all week!
- Twila Frisbee
- 5/5/2009
- To make it a little easier to eat, I de-boned the chicken and cut it up into small pieces. I also doubled the diced tomatoes and it was perfect. This is a recipe I will make again!
- Kim
- 1/14/2009
- On the above comment - just add the green beans 10-15 minutes before you're ready to serve if using fresh, or stir in good quality canned green beans.
- Kim
- 1/14/2009
- Since this is a one-pot meal I did a little experimenting and through all the ingredients - except green beans in the crock pot before work. It turned out great! I also switched the rice to regular brown rice instead of converted due to the longer cooking time. Set the crock pot to low for 8 hours. If its going to go for longer than 8 hours I'd recommend adding an extra 1/2 cup of water to keep it from getting to thick. Yum!
- Coach Gerry
- 3/29/2008
- Converted Rice=Uncle Ben's Original. This is excellent.
