Cooking with Marcus Samuelsson

Chicken jollof rice

Yield : Serves 6-8


  • peanut oil 60ml

  • boneless chicken thighs 675g

  • chicken stock 1.2 litres

  • onions 2 medium, chopped

  • red pepper 1 medium, chopped

  • bird’s eye chilli 1, chopped

  • carrot 1 large, coarsely shredded

  • garlic 4 cloves, minced

  • long grain rice 300g

  • tomato paste 55g

  • peanut butter 65g

  • tomato 1 large ripe, seeded and chopped

  • curry powder 1 tsp

  • cinnamon ½ tsp

  • green beans 150g, fresh or frozen, trimmed to 2½ cm length

  • cabbage 100g, thinly sliced

  • salt and pepper

In a large pot, heat the oil over a medium-high flame. Add the chicken and brown on all sides, for about 5 to 6 minutes. Remove the chicken and place it on a platter.

Add the onions, pepper, chilli and carrot to the pan. Sauté until the onions are wilted and translucent, 4 to 5 minutes. Add the garlic and sauté for another 1 to 2 minutes. Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste and peanut butter to coat the rice and give it a reddish hue. Add the chopped tomato and cook down for 2 to 3 minutes. Add the curry powder and cinnamon.

Return the chicken to the pot and add the green beans and cabbage. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 20 minutes.

Remove the pot from the heat and let it rest for 10 minutes. Place the rice on a serving platter and serve with sliced hard-boiled eggs and a salad.

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