Jollof Rice with Chicken Drumsticks
Sometimes the best meals are the least elaborate ones. We made this classic Jollof with ingredients you probably already have around your house to make it easy to put together. But, we didn’t compromise on flavour! It’s alive with spices and guaranteed to brighten even the gloomiest day.
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 45 to 50 minutes
Don’t worry if drumsticks are partially uncooked when browning as they will finish cooking in the oven.
If using frozen peas, thaw peas in a colander or sieve and allow extra moisture to drain. Gently pat dry.
Reduce or omit cayenne pepper if serving to children or to those who may be sensitive to spicy foods. Alternatively, increase the amount of cayenne if more spice is desired.
If rice is still hard after 35 to 40 minutes of cooking, stir in ¼ cup (60 ml) of vegetable broth or water into the pot and bake for another 5 to 10 minutes, or until rice is tender. Alternatively, if rice is still saucy, bake until rice has absorbed the liquid.
2½ lbs (1135 g) Sargent Farms Chicken Drumsticks
2 tsp (12 g) salt, divided
1 tsp (2 g) black pepper, divided
2 tbsp (30 ml) olive oil
1 tbsp (14 g) butter
1½ cups (190 g) finely diced onion, white or yellow
1 cup (134 g) finely diced red bell pepper
2 pcs bay leaf
1 tbsp (4 g) dried thyme
1½ tsp (3 g) curry powder
1½ tsp (3 g) cayenne pepper
1½ tsp (3 g) smoked paprika
1 tsp (2 g) sweet paprika
¼ tsp (1 g) ground allspice
3 tbsp (45 ml) tomato paste
1 tbsp (3 pcs) garlic cloves, minced
1 tbsp (6 g) ginger, grated
1 cup (250 ml) tomato puree
1 tbsp (14 g) brown sugar, packed
2 cups (376 g) long-grain rice, rinsed well and drained
1½ cups (213 g) diced carrots
2¾ cups (688 ml) vegetable broth
1 cup (129 g) fresh or frozen peas
Preheat oven to 350°F (177°C).
- Place the Sargent Farms Chicken Drumsticks into a large dish and pat dry with a paper towel.
- In a small bowl, combine 1 teaspoon (6 grams) of salt with ½ teaspoon (1 gram) black pepper. Evenly sprinkle all sides of the drumsticks with the seasoning.
- In a large Dutch oven (or a 6-quart heavy-bottomed, oven-safe pot) over medium-high heat, add the olive oil and heat until shimmering. Add in the drumsticks, ensuring chicken is in a single layer. Brown chicken on all sides; about 8 minutes. Transfer browned drumsticks to a dish.
- Drain oil from pan, save for 2 tablespoons (30 ml) of fat.
- Reduce heat to medium and add the butter to the pot. Once butter is melted add in the finely diced onion and red bell pepper. Saute until onions are translucent and bell peppers are soft; 3 minutes.
- Add in the bay leaves, dried thyme, curry powder, cayenne pepper, both paprikas, allspice, and the remaining salt and pepper. Stir constantly to coat vegetables and saute until spices are fragrant; 30 seconds. Add in the tomato paste, minced garlic, and grated ginger. Saute for 2 minutes; do not burn.
- Slowly pour and stir in the tomato puree into the tomato paste mixture until well combined. Add in brown sugar. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring occasionally to prevent sauce from burning.
- Add in the long-grain rice and diced carrots. Stir to coat rice and carrots; 2 minutes. Add the browned chicken drumsticks and any accumulated juices into the pot. Carefully stir to coat the drumsticks. Increase heat to medium-high, pour in the vegetable broth and bring to a boil.
- Turn off heat. Cover the Dutch oven with a lid or a double layer of foil. Place into the preheated oven and bake for 30 minutes. Remove cover and scatter the peas over the surface of the rice.
- Place rice back into the oven, uncovered; 15 minutes or until rice is cooked through.
- Remove from oven, cover with lid or foil, and let sit for 10 minutes. Fluff rice with a fork before serving.