Rice, tomato, red pepper, chili, and chicken stock cook into a red Nigerian party pot.
20 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Puree the tomatoes, red peppers, hot pepper, and one onion.
Sear the chicken thighs in the pot for 10 minutes.
Add the onion and tomato-pepper puree and cook for 15 minutes.
Add the rice and chicken stock, then cover the pot.
Cook over low heat for 25 to 30 minutes, until the rice absorbs its liquid.
💡 Tip: Cooking the tomato and pepper puree well removes the raw sauce taste from jollof rice.
🍽️ Serving suggestion: Serve the chicken jollof rice hot with fried plantain and salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~510
kcal calories
28
g protein
66
g carbs
15
g fat
6.3g
Sugar
3.8g
Fiber
570.1mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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