This being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how various countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a festive drink, or even a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat. Click here to see all of my “Christmas In…” series from years’ past.
Chicken & Rice are huge staple dishes all over the world. I have so many chicken and rice dishes on the blog, some of which are part of my Christmas In collection. Just because something is a staple doesn’t mean it will be boring. Chicken and Rice is in my top 3 categories of meals. In no particular order, I get very excited about braises, pasta, and chicken & rice. While I typically am a sucker for Latin versions, African versions might be taking that place in my heart. In fact, this may be the best chicken & rice dish yet. Jollof rice involves a tasty broth composed of peppers, tomatoes, and onions. This chicken is so flavorful that it kind of stole the show. It was a fantastic chicken & rice dish!
Nigerian Jollof Rice with Chicken
Chicken
~2” piece of ginger, grated
Zest of 1 lime and 1 lemon
4 garlic cloves, minced
4 scallions, white part only (reserve the greens for garnish), sliced thin
10 thyme sprigs, leaves removed
1 tbsp chicken bouillon powder
Pinch of chili flakes
Grapeseed and/or vegetable oil
6-8 pieces of chicken thighs and/or legs
Jollof Rice
Large red bell pepper, diced
2 plum tomatoes, diced
Onion, diced
Pinch of chili flakes
2 tbsp tomato paste
2 garlic cloves, minced
~1” piece of ginger, grated
Bay leaf
6 thyme sprigs, leaves removed
2 tsp curry powder
2 tsp chicken bouillon powder
2 cups rice, rinsed in a sieve until the water run clear
2 cups chicken stock
Prepare the chicken marinade by combining all of the ingredients in a food processor and blend until minced. With the motor running add in the grapeseed or vegetable oil, until a paste forms.
Season the chicken with kosher salt and black pepper and place in a ziplock bag. Pour in the marinade, rubbing all over the meat. Place in the refrigerator for about 8 hours, mixing the bag occasionally.
When ready to cook the meal, place the bell pepper, tomato, half of the onion, and the chili flakes in a mixer and blend until smooth.
In a pot, heat a ¼ cup of vegetable oil over medium-high heat, and saute the remaining onions with a pinch of salt.
After a couple of minutes, stir in the tomato paste to heat up for a minute, followed by the garlic and ginger. Continue to cook, stirring frequently, until fragrant.
Add in the sauce from the mixer, along with a bay leaf, reducing the heat to medium. Simmer until reduced and thickened.
Add in the thyme, curry and bouillon powders, salt and some pepper, and continue to cook for a few minutes.
Stir in the drained rice, allowing it to absorb all of the sauce.
Add in the chicken stock and bring to a boil. Stir once more, then cover the pot, reduce the heat to low and steam for 30 minutes.
While the rice is steaming, preheat a large cast iron skillet (or heavy bottomed pan/pot), with 2 tablespoons of vegetable oil on medium-high heat.
Once the oil begins to ripple, add in the chicken, skin-side down and cook for 4 minutes. Flip the chicken, reduce the heat to medium, and continue to cook the chicken another 4 minutes. After this time, flip the chicken every few minutes, rotating the pieces in the skillet to ensure even browning.
When the chicken has reached temperature, the rice should be done. Fluff the rice with a fork and spoon it out on a serving platter. Top with the cooked chicken, garnish with the sliced scallion greens, and serve.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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