A large dish of red rice, fragrant and generous, where chicken simmers in a well-reduced tomato-bell pepper base before flavoring the rice. The version remains accessible with ingredients easy to find in France, while keeping the convivial spirit of jollof.
Ingredients
- 450 g parboiled long-grain rice
- 700 g free-range chicken, cut into pieces
- 2 pieces red bell pepper
- 500 g crushed tomatoes
- 2 tbsp tomato paste
- 2 pieces red onion
- 3 cloves garlic
- 20 g fresh ginger
- 1 piece fresh chili
- 600 ml chicken broth
- 4 tbsp neutral oil
- 1 tsp dried thyme
- 2 leaves bay leaf
- 1 tsp mild curry powder
- 1 tsp smoked paprika
- to taste fine salt
- to taste ground black pepper
- 1 piece lime
- 0.5 bunches fresh cilantro
Method
- Rinse the rice in several changes of water until the water runs almost clear, then drain it in a sieve while preparing the sauce.
- Salt and pepper the chicken, then brown it in hot oil until the skin or edges take on a nice amber color, about 8 to 10 min. Set the chicken aside on a plate.
- Blend the bell peppers, crushed tomatoes, garlic, ginger, and chili until you get a fairly smooth red sauce that is still slightly textured.
- Sauté the sliced onion in the Dutch oven with the chicken fat until it becomes supple and golden on the edges, about 6 to 8 min.
- Add the tomato paste, thyme, bay leaf, mild curry, and paprika, then cook, stirring, until the paste darkens, smells mildly roasted, and begins to stick to the bottom, about 3 to 4 min.
- Pour the blended sauce into the Dutch oven and reduce over medium heat until it becomes thick, glossy, and almost candied, about 15 to 20 min.
- Return the chicken to the sauce, pour in the hot broth, partially cover, and simmer until the chicken is tender and the sauce is well seasoned, about 20 min.
- Remove the chicken if the pieces get in the way, add the drained rice to the sauce, gently fold to coat every grain, then place the chicken back on top.
- Cover tightly and cook over low heat until the rice has absorbed the liquid and is tender, about 25 to 30 min. If the bottom sticks slightly without burning, it is normal and desired.
- Turn off the heat, let rest covered for a few minutes, then fluff the rice with a fork. Adjust the salt, and serve with a splash of lime juice and fresh cilantro if desired.
Nutrition
Per serving
- Energy
- 805.5 kcal
- Protein
- 52.41 g
- Carbohydrate
- 100 g
- Fat
- 19.67 g
- Fibre
- 6.27 g
- Calcium
- 194.37 mg
- Iron
- 5.02 mg
- Magnesium
- 109.09 mg
