West Africa · celebration & restaurant menus
Tomato Jollof-Style Rice with Chicken Skewers
Tomato, pepper and warm spices turn rice into the centre of this West African-inspired meal. The recipe below is a small-batch adaptation for ordinary long-grain rice, not a claim to reproduce every regional Jollof tradition. Chicken skewers add a distinct grilled finish.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
OM5451 is a long-grain candidate for testing this adaptation. A recipe designed for parboiled rice or basmati needs its own rice specification and timing.
Ingredients
- 200 g ordinary long-grain rice
- 250 g chopped tomatoes and 1 red pepper
- 1 onion, 2 garlic cloves
- 1 tbsp tomato paste, 1 tsp curry powder, ½ tsp thyme
- 300 ml light stock, extra as needed
- 300 g chicken cubes, 1 bell pepper for skewers
- 2 tbsp oil, salt and pepper
Method
Blend tomatoes and red pepper. Soften chopped onion and garlic in half the oil, then stir in tomato paste, curry and thyme.
Add the blended sauce and simmer uncovered for 12–15 minutes until thicker and less watery.
Stir in rinsed rice and stock. Cover and cook gently, checking near the end; add small splashes of hot stock only if the grains remain firm.
Thread chicken and pepper onto soaked wooden skewers, brush with remaining oil and grill until chicken reaches 74°C. Serve over the rice.
Chef’s Notes
Reduce the tomato sauce before adding rice: its water affects the grain texture. Avoid stirring constantly once the lid is on.
Storage and Cooking Temperatures
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