Vida Recetas Editorial
Ghanaian jollof rice is an iconic one-pot dish, famous for its deep flavor and vibrant red color. Originating from West Africa, this Ghanaian version is distinguished by the use of parboiled rice, which absorbs flavors without becoming mushy, and by its base of blended tomatoes and peppers, giving it a velvety texture. Curry, thyme, ginger, and garlic provide a warm, spicy aroma, while chicken, browned before cooking with the rice, adds an extra layer of flavor.
The key is in the method: sautéing the aromatics, caramelizing the chicken, and then cooking the rice in the concentrated broth. This creates a balanced dish where every grain is infused with flavor. It's ideal for those seeking a complete and comforting meal, perfect for family gatherings, celebrations, or a weeknight dinner with an exotic twist.
Prep
40 min
Heat vegetable oil in a pot, sauté chopped onion until golden.
Add minced ginger and garlic, stir in curry powder and thyme.
Add blended tomatoes and bell pepper, and cook until the mixture thickens.
Brown chicken pieces in the pot, add rice and stir to coat.
Pour in chicken broth, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer until rice is cooked and liquid is absorbed.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is minutes.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
