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West African Jollof Rice

Servings: 4 to 6 

2 cups long grain rice 

1/4 cup olive oil

1/2 tablespoon butter 

1 onion, sliced 

1 celery, diced 

1 green pepper, diced (remove the seeds & membrain) 

2 -3 garlic cloves  

1 cup chicken breast, diced not cooked preferably 

1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder 

1 tablespoon ground paprika (Smoked, Spanish, Hungarianyour favorite

1 - 2  tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for heat level.) 

2 large tomatoes, chopped finely 

1 carrot, cubed 

3 tablespoons tomato paste 

1 bay leaf 

1 teaspoon dried thyme 

2 cups chicken stock 

1 cups water 

2 tsp vegetable broth powder 

1/2 cup portebello mushroom (optional) 

1 cup peas 

1 tsp nutmeg 

 salt & pepper to taste 

1/4 cup cilantro or parsley for garnish


Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté for about 5 minutes.

Add the chopped carrots next and sauté for a minute with little salt.

Add the tomato paste, tomatoes along with bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes. Add the rice next. Sauté for another 2 minutes or so.

Add 3 cups of vegetable stock/water, vegetable broth powder, salt, cover and cook for about 30 minutes or until rice is soft.  Add peas and nutmeg.

Garnish with cilantro/parsley and serve.

Notes;  I also like to cook the rice separately and serve the vegetable/meat mixture on top.  This dish has great intense flavors and is perfect for vegetarian (no chicken added).