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Jollof Rice and Chicken with Coleslaw

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Prep Time 1 hour
Cook Time 2 hours
Servings 10

Ingredients
  

Baked Chicken

  • 10 chicken drumsticks
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • ¼ cup of vegetable oil

Coleslaw

  • 1 large carrot shredded
  • ½ red cabbage thinly sliced
  • Half a onion thinly sliced
  • 1 tablespoon of apple cider vinegar
  • Pinch of salt
  • Pepper to taste
  • ¼ cup-½ cup coleslaw dressing

Jollof Rice

  • 2 very large or 3 small tomatoes blended
  • ¾ - 1 cup oil
  • 1 heaping tablespoon tomato paste
  • 3 small onions about ½ very large onion sliced
  • 2 bay leaves
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 2 teaspoons curry powder
  • 1 chicken bouillon
  • 2 teaspoon salt
  • Pinch of nutmeg

Blended Aromatics (for jollof)

  • 1 small onion half large onion
  • ¾ cup crushed tomatoes
  • 1 inch ginger
  • 2 scotch bonnet or habanero
  • ½ bell pepper
  • 2 garlic cloves

To Cook Rice (for jollof)

  • 5 cups of rice of good quality jasmine rice
  • 3-3 ½ cups of water

Instructions
 

Chicken

  • Place your raw drumsticks in a bowl
  • Add all your dry seasoning to your chicken
  • Add minced ginger and garlic to your chicken
  • Mix and coat chicken thoroughly
  • Cover with plastic wrap and let marinate in the fridge for 1 hour and up for 3 hours
  • Bake at 400 degrees Fahrenheit for 40 minutes until chicken is nicely browned and well done.

Coleslaw

  • Mix your shredded carrot, thinly sliced cabbage, thinly sliced onion, apple cider vinegar, coleslaw dressing, salt and pepper in a bowl.
  • Cover, let rest in the fridge for 30 minutes so flavour amalgamates and serve cold.

Jollof

  • Make sure you prep all your ingredients as indicated, slicing onion, blending tomato and blending aromatics and setting aside.
  • In a Dutch oven on medium heat, add your oil, and sliced tomatoes. Stir for 5 minutes until onions begin to lightly brown and soften.
  • Add all your seasoning, paprika, bay leaf, garlic powder, onion powder, ginger powder, curry powder, nutmeg, chicken bouillon, salt and mix well for about 1minutes.
  • Add heaping tablespoon of tomato paste and mix for 5 minutes until onions are more wilted and tomato paste fries.
  • Add your blended fresh tomatoes and simmer on low for 20 minutes until your oil and your stew starts to separate.
  • When you see a layer of oil appear on top of your stew, add you blended aromatics.
  • Mix your blended aromatics in very well and let simmer on low for an additional 30-40 minutes. You want your oil to separate from your stew yet again.
  • After about 30 to 40 minutes, wash your Jasmine rice by rinsing it until the water runs clear, and draining completely,
  • Add your rinsed rice to your stew and mix in thoroughly until all the rice is coated,
  • Add your 3 to 3/12 cups of water, you want your water to be just about 1 cm above the rice and no more or your rice will get mushy,
  • Cover your Dutch oven with tin foil and place your lid over it.
  • Place in the oven and bake for 75 minutes at 350 degrees Fahrenheit.
  • After 75 minutes, take out of the oven and check doneness, your rice will have a thin layer of tomato sauce over it but stir that in. Your rice should be well cooked, not mushy and very steamy.
  • If your rice is over cooked, the only fix if to bake uncovered for about 15 minutes
  • If undercooked, add ½ cup for water, cover rightly with tin foil and bake for an additional 20 minutes

Notes

Low and slow to make the stew if what you should when blending make sure you blend everything until very smooth even if that means it takes a bit more time
You should have about 4 cups of water and with Jasmine rice you want about 1 ½ times the amount of water as dry rice. Therefore you will need to add about 3-3 ½ cups of water.