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Spicy Jollof Rice

Spicy Jollof Rice

    4 serving

Prep time:

Cook time:

Serves: 4

Spicy jollof rice is a simple, tasty all-in-one recipe that’s popular in many parts of West Africa. Succulent chicken thighs are browned then cooked in a tomato, chilli and ginger sauce. Then you pop in the basmati rice and cook on a very low heat, adding colourful sliced peppers and okra on top, too. So you can bring one big tasty pot to the table and let everyone dig in!
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  • 8 skinless and boneless chicken thigh fillets, cut into large pieces
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tbsp olive oil
  • 1 large onion, halved and thinly sliced
  • 3 tbsp tomato puree
  • 1 knorr chicken stock cube
  • 400g basmati rice, rinsed three times in cold water to remove excess starch
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 100g okra, halved
  • 1 bunch of coriander, roughly chopped, to serve
  • 2 cloves garlic, peeled
  • 400g cans plum tomatoes
  • 3 cm piece fresh root ginger, peeled
  • 1 chilli


Step 1

Season chicken with salt and pepper. Heat 2 tbsps Flora cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes, until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.

Step 2

Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.

Step 3

Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.

Step 4

Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.

Step 5

Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes.

Step 6

Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.

Step 7

Take the lid off and scatter the sliced peppers and okra over the rice.

Step 8

Cover and cook for 10–15 minutes until the vegetables are softened and the rice tender.

Step 9

Just before serving mix the vegetables through the rice and scatter over coriander.

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