Joloff Rice (African-Style Chicken and Rice)

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  • Olive Oil
  • 2 cups thinly sliced yellow onion
  • 2 (14.5-oz.) cans whole roasted tomatoes
  • 1/2 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon minced fresh ginger root
  • 1 large jalapeño pepper, diced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 2 cups of water
  • 3 pounds boneless skinless chicken thighs, diced
  • 1 cup uncooked long-grain white rice
  • 1 cup thinly sliced carrots
  • 1/2 pound fresh green beans, trimmed and cut in half
  • 1/2 teaspoon freshly grated nutmeg


Heat olive oil in large sauce pan on medium-high and cook onion until translucent. Stir in next nine ingredients. Bring to a boil. Reduce to a simmer and stir in water and chicken.  Simmer 30 minutes. Stir in rice, carrots and green beans and season with nutmeg. Bring to a boil and then reduce to simmer. Cook another 25-30 minutes until rice is done and chicken is tender.


Recipe from Ballard Market - Culinary Resource Center
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