When we think of Nigerian recipe, jollof rice is what springs to mind at first. The intensely flavorful, vibrantly colorful rice, served liberally at parties, is the cornerstone of West African food/hospitality to us. You can’t resist Nigerian party Jollof rice after you’ve had it once, and it may be as fun to prepare as it is to eat (although more time-consuming, we must admit).
Jollof rice has always been cooked to pack a powerful punch, and many African nations want to claim that it originated from them. This fragrant dish is both spicy from cumin and coriander powder and sweet from tomatoes. It is a unique taste. Nigeria, Ghana, and Senegal all want bragging rights for coming up with it.
It may have originated from any of them, but all three are proud of the Jollof rice that soaks up so much flavor, inspiring many cook-offs to find out which one is best. Jollof rice is best had with a range of condiments.
Jollof Rice-Stuffed Chicken with Bell Peppers, Tomatoes, and Mushrooms
Today, we are featuring a modern take on the beloved jollof rice. This recipe is inspired by a BBC Good Food Magazine from September 2017 and two food bloggers: Maxine from Maryland, USA who writes at Dontmissmyplate, and Lerato from Lagos, Nigeria who writes at leratolovesfood. It is a meal fit for a large, loving family.
You might be also interested to read: Most Healthy Nigerian Foods for Weight Loss
- 35g butter
- 1 whole chicken
- 125g sweet potato, cubed
- 1 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, grated
- 3cm ginger, grated
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp coriander
- 1/2 tsp nutmeg
- 2 tsp chili pepper
- 2 tsp smoked paprika
- 150ml chicken stock
- 400g can cherry tomatoes
- 1 lime, juiced
- 6 – 8 medium mixed peppers
- 3-4 large tomatoes
- 3-4 portobello mushrooms
- Melt some butter in a saucepan to sweat the onion, garlic, and ginger until soft.
- Stir cumin, coriander, turmeric, nutmeg, chili pepper, and smoked paprika into the sweated onion mix.
- Add the rice and cover it with chicken stock to bring it to a boil, stirring every 15 minutes.
- Let rice cool while you heat the oven to 190C.
- Heat oil in a pan and fry sweet potato until golden.
- Cook the cherry tomatoes until soft and then pour in lime juice.
- Tip the tomatoes into the cooled rice.
- Butter the outside and inside of the chicken before spooning 70% of the rice stuffing into the cavity.
- Cut the top of the mixed peppers off to remove the seeds.
- Hollow out the large tomatoes and portobello mushrooms carefully with a knife.
- Sprinkle salt and drizzle oil over the vegetables.
- Roast the mixed peppers for 15 – 20 minutes, the tomatoes and mushrooms for 25 minutes, and the stuffed chicken for 1 hour 20 minutes.
- Spoon the remaining jollof rice into the mixed peppers, tomatoes, and mushrooms.
- Garnish the stuffed chicken and vegetables with freshly chopped coriander.
We hope you enjoy this Nigerian recipe that is really a three in one!