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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Servings: 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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