Peri peri Jollof rice & Chicken
When Nigerian Jollof meets Mozambique’s Peri-Peri, sparks fly, and a flavorful romance is born.
Peri peri Jollof rice & Chicken
What do you get when you mix the bold flavors of Nigerian Jollof rice with the fiery kick of Mozambican peri-peri? Pure magic.✨✨ Nigerian Jollof is undeniably a GOAT of dishes, and peri-peri chicken and sauce? An absolute hit! When you combine these two powerhouses, it’s an explosion of flavor that turns every bite into magic on a plate.
What You’ll Need:
Rice: I used Sella Basmati Rice for this Peri Peri Jollof rice, but most rice varieties work well with this recipe. I’ve tried it with parboiled long-grain rice, and it turned out perfect. Feel free to use your favorite type of rice, but adjust the cooking time accordingly.
Meat: While you can use any protein, chicken is my classic choice. Marinated in peri peri sauce, it adds a delicious and juicy element to your dish. You could also try fish, shrimp, or tofu for variation.
Spices: We’re using a combination of classic Jollof rice and peri peri sauce spices, including thyme, salt, sugar (to balance out the heat and acidity), chicken seasoning cubes, bay leaves, etc.
Veggies: To create that rich, spicy flavor profile, you’ll need a blend of fresh vegetables: Thai chili or Bird’s Eye chili, which you can use as much or as little as you can tolerate, and you can substitute it with Scotch bonnet or habanero pepper, using one to two as they are more than enough. Bell peppers, especially the reddest ones, add sweetness and color. Onions provide depth and sweetness to the dish, while garlic, with a couple of cloves, brings a burst of aroma and flavor. Fresh thyme is optional, but thyme sprigs can enhance the herbal notes; alternatively, you can use dried thyme and add it when blending.
3 simple steps to create magic
Step 1. Make the Sauce:
Roast chili peppers, bell peppers, onions, garlic, and thyme at 400°F for 30 minutes. Blend with chicken seasoning cubes, sugar, salt, paprika, lemon juice, and oil until smooth.
Step 2. Prepare the Chicken:
Marinate the chicken with salt and half a cup of peri peri sauce for at least 30 minutes. Cook in an air fryer or grill at 350°F for 35 minutes, turning halfway through.
Step 3. Make the Jollof Rice:
Sauté onions, then add tomato paste and peri peri sauce. Cook with bay leaves, chicken stock, and rice. Simmer on low heat for 30-35 minutes until the rice is tender. Fluff with a fork and serve with chicken.
Serving Suggestion
Serve the Jollof rice on a large plate, topped with pieces of grilled or fried peri peri chicken. Garnish with fresh cilantro or parsley for a pop of color and freshness. For gatherings, serve the rice on a large platter or bowl surrounded by chicken and any additional sides, allowing guests to help themselves. Pair your Jollof rice with fried plantains, moi moi, coleslaw, or a fresh green salad.
Tips for Making the Perfect Peri Peri Jollof Rice:
- Marinate the chicken for at least 30 minutes (or up to overnight in the refrigerator) for maximum flavor.
- Don’t rush the cooking; let your sauce simmer and the rice cook slowly to develop rich, deep flavors. Patience is key.
- For a smoky Jollof rice effect, cook on medium-high heat, preferably using a cast iron or stainless steel pot.
- If you’re not a fan of spicy foods, start with fewer chili peppers and taste as you go; you can always add more later.
- If you have homemade chicken stock, use it instead of water when cooking the rice to enhance the flavor.
WATCH HOW TO MAKE IT
Ingredients
For the sauce
- 5-10 Thai chili peppers add more if you like very spicy foods
- 4 large bell peppers about 200g each
- 2 large onions
- 2 bulbs garlic
- Fresh thyme sprigs or 1 teaspoon dried
- 2 knorr chicken seasoning cubes
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 tablespoon lemon juice
- 1 tablespoon oil
For the chicken:
- 1200 g chicken
- ½ – 1 teaspoon salt
- ½ cup peri peri sauce
For the peri peri Jollof rice:
- 1-2 tablespoons oil
- Handful of onion
- 4 oz tomato paste
- Peri peri sauce
- 1-2 Bayleaves
- 2 cups water or chicken stock
- 3 cups of rice
- ½ – 1 teaspoon of salt skip if using chicken stock
- Cilantro to garnish
Instructions
Prepare the Sauce
- Preheat your oven to 400°F (200°C).
- Place the chili peppers, bell peppers, onions, garlic, and thyme on a baking tray and roast in the oven for about 30 minutes, or until they are tender and slightly charred.
- Once roasted, allow the vegetables to cool slightly, then transfer them to a blender. Add the Knorr chicken seasoning cubes, sugar, salt, paprika, lemon juice, and oil. Blend until smooth and set aside.
- In a large bowl, season the chicken with salt and half a cup of the peri-peri sauce. Mix well and let it marinate for at least 30 minutes (or longer for more flavor).
- Heat an air fryer or grill over medium heat.
- Cook the marinated chicken at 350°F (175°C) for about 35 minutes, turning the chicken midway through. Once cooked, set aside.
Prepare the Peri Peri Jollof Rice:
- In a large pot, heat 1-2 tablespoons of oil over medium heat.
- Add a handful of chopped onions and sauté until they are translucent and soft.
- Stir in the tomato paste and cook for about 8 minutes, allowing it to caramelize slightly.
- Add the blended peri-peri sauce to the pot, along with the bay leaves. Cook for an additional 3-5 minutes, stirring occasionally to avoid burning.
- Pour in chicken stock or water and bring to a boil. Taste and adjust seasoning with salt if needed.
- Add the rice and stir well to combine. Reduce the heat to medium-low, cover the pot, and let the rice cook for about 30-35 minutes, or until the rice is tender.
- Once the rice is cooked, fluff it gently with a fork. Serve the peri-peri Jollof rice with grilled chicken and fried plantain. Garnish with cilantro and enjoy.
Did you make this recipe?
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