Marinated chicken soup with jollof rice is a delicious West African dish that combines flavorful marinated chicken with fragrant rice in a spicy tomato-based sauce. The chicken is marinated using a blend of spices such as garlic, ginger, and pepper. You can also add worcestershire sauce and olive oil in the marinade. The chicken is then cooked until tender and juicy, while the jollof rice is cooked in a tomato-based sauce with vegetables and spices for a rich and flavorful side dish.
Marinated chicken with jollof rice is an easy dish to make and you can customize it to suit your taste and preferences by varying the spices you use. This dish a great option for a family meal or a dinner party. Try making this dish today and experience the delicious flavors of West Africa.
Marinated chicken soup with jollof rice recipe
Are you ready to try this dish, well, here is a simple recipe to make it at home for your self, family or/and friends:
Ingredients:
For the marinated chicken:
- 1kilogram boneless, chicken breast, cut into medium-sized pieces
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin, powdered
- 1/2 teaspoon coriander, powdered
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for the marinade and 2 more teaspoons for frying the chicken breast.
- 2 tablespoon worcestershire sauce
- 1 large red onion
- 2 tomatoes, finely chopped
For the jollof rice:
- 2 cups basmati rice, rinsed and drained
- 1 large onion, chopped
- 4 cloves garlic
- 1 tablespoon ginger
- 3 tomatoes
- 1 red bell pepper, chopped
- 3 cups chicken stock or water
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper
- Salt to taste
- red pepper, whole
- Vegetable oil
Instructions:
Step one: Marinate the chicken
- To marinate the chicken, combine the chicken pieces, minced garlic, minced ginger, wocestershire sauce, olive oil and black pepper in a large bowl.
- Mix well to coat the chicken into the mixture. Cover the bowl and refrigerate for at least 1 hour or overnight. You can also keep aside for 30 minutes if you do not have a fridge.
Step two: Fry the marinated chicken
- Heat two tablespoons of vegetable oil in a large skillet or cooking pot over medium-high heat.
- Add the marinated chicken and cook until browned on all sides, about 5-8 minutes. Remove the chicken from the pot and set aside.
Step three: Make the chicken soup
- In the same skillet/cooking pot, add the chopped onion and cook until softened, about 2-3 minutes. Add the chopped tomatoes and stir to combine with the onion. Cook covered for another 2-3 minutes.
- Add the spices and stir well to combine. Cook further for another 3 minutes. or until the tomatoes are well cooked.
- Add the fried chicken and cook for 5 minutes then remove from the stove and set aside.
Step four: Prepare the tomato sauce for jollof rice
- Roughly chop the tomatoes and the red bell pepper and put into a food processor or blender. Add garlic, ginger, red pepper and the chopped onion then blend until well done. This makes the tomato sauce for the jollof rice.
- Add cooking oil into a cooking pot and heat on medium heat. Add the tomato mixture and cook covered until the mixture is dark red and reduced. Add salt and the rest of the spices continue to cook for another 5 minutes.
Step five: Cook the rice
- Add the washed rice into the tomato sauce, stir to mix well and let it cook in the sauce for 2-3 minutes.
- Pour in the chicken stock or water and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
- Cook the rice for about 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not stir the rice during this time.
- Serve the marinated chicken soup and jollof rice hot, garnished with chopped fresh parsley or cilantro if desired and your favorite salad. Enjoy!
Tips and tricks of making marinated chicken with jollof rice
- Marinate the chicken for at least 30 minutes before cooking to ensure that it’s flavorful and tender. Better yet, refrigerate overnight.
- Sear the chicken in a hot oil first before adding it to the soup. This will give it a nice brown crust and add depth of flavor to the dish.
- Cook the rice in the tomato sauce mixture before adding the liquid to deepen the flavor of the dish.
- Don’t forget to adjust the seasoning as needed with salt, black pepper, and other spices.
- Use stock instead of water if available.
- Make the soup and rice separately, then combine when serving to keep the rice from becoming too mushy.
- Garnish with fresh parsley, and serve with sliced avocado or guacamole for extra nutrition and flavor.
Other similar recipes that you may like:
- Jollof rice simplified
- How to cook Pilau Rice using electric pressure cooker
- Easy and Delicious Kenyan Beef Pilau (Pilaf)
Perfect marinated chicken soup with jollof rice recipe card
Marinated chicken soup with jollof rice is a delicious West African dish that combines flavorful marinated chicken with fragrant rice in a spicy tomato-based sauce. The chicken is marinated using a blend of spices such as garlic, ginger, and pepper.
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RateServings: 4 people
Ingredients
For marinating chicken:
- 1 kg Boneless chicken breast cut into small pieces
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp paprika
- ½ tsp cumin powdered
- ½ tsp coriander powdered
- ½ tbsp salt
- ¼ tsp black pepper
- 4 tbsp olive oil
- 2 tbsp wocestershire sauce
- 1 red onion large
- 2 tomatoes large, finely chopped
For the jollof rice:
- 2 cups Basmati rice rinsed and drained
- 1 onion large
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 3 tomatoes
- 1 red bell pepper chopped
- 3 cups chicken stock/water
- ½ tsp cumin powdered
- ½ tsp coriander powdered
- ½ tsp black pepper powdered
- 1 red pepper
- Salt to taste
- vegetable oil
Instructions
Step 1: Marinate the chicken
- Combine the chicken pieces, minced garlic, minced ginger, wocestershire sauce, olive oil and black pepper in a large bowl.
- Mix well to coat the chicken into the mixture. Cover the bowl and refrigerate for at least 1 hour or overnight. You can also keep aside for 30 minutes if you do not have a fridge.
Step 2: Fry the marinated chicken
- Heat two tablespoons of vegetable oil in a large skillet or cooking pot over medium-high heat.
- Add the marinated chicken and cook until browned on all sides, about 5-8 minutes. Remove the chicken from the pot and set aside.
Step 3: Make the chicken soup
- In the same skillet/cooking pot, add the chopped onion and cook until softened, about 2-3 minutes.
- Add the chopped tomatoes and stir to combine with the onion. Cook covered for another 2-3 minutes.
- Add the spices and stir well to combine. Cook further for another 3 minutes. or until the tomatoes are well cooked.
- Add the fried chicken and cook for 5 minutes then remove from the stove and set aside.
Step 4: Prepare the tomato sauce for jollof rice
- Roughly chop the tomatoes and the red bell pepper and put into a food processor or blender.
- Add garlic, ginger, red pepper and the chopped onion then blend until well done. This makes the tomato sauce for the jollof rice.
- Add cooking oil into a cooking pot and heat on medium heat. Add the tomato mixture and cook covered until the mixture is dark red and reduced.
- Add salt and the rest of the spices continue to cook for another 5 minutes.
Step 5: Cook the rice
- Add the washed rice into the tomato sauce, stir to mix well and let it cook in the sauce for 2-3 minutes.
- Pour in the chicken stock or water and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
- Cook the rice for about 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not stir the rice during this time.
- Serve the marinated chicken soup and jollof rice hot, garnished with chopped fresh parsley or cilantro if desired and your favorite salad. Enjoy!
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