Jollof Stuffed chicken is a creative way of cooking rice, I love to explore and cooking is one way to explore, you have the kitchen to yourself and comfortably make something beautiful. It is fun to have someone in the kitchen with you who enjoys cooking, the interaction, and brainstorming on how to make the food taste delicious.
I want to cook most times to prove my culinary skills, this is very funny and childish but I do this especially knowing that my friends always show off when it is their turn to cook. To prepare this delicious stuffed chicken rice, you just have to use these ingredients and follow the instructions on how to cook and you are good to go.
Ingredients for making Jollof stuffed chicken
These are the ingredients for cooking Jollof Stuffed Chicken;
- 3 cups long-grain parboiled rice
- 2 cups tomatoes stew
- 1 whole chicken (male chicken)
- 2 carrots
- 1 cup green peas
- 1 red onion
- 2 seasoning cubes
- 2 teaspoons thyme
- 2 teaspoons black pepper (or to taste)
- 10 bay leaves
- 2 teaspoons curry powder
- 2 teaspoons onion powder
- Salt (to taste)
- 3 cube Chicken oil
Ingredients for making the stuffed chicken
- The seasonings listed above are my favorites when preparing chicken. Feel free to add your favorite seasonings and herbs.
- I always use male chicken which is the soft chicken when making whole chicken recipes because it cooks faster than the hen.
- If you do not have chicken oil, use any of the following: vegetable oil, sunflower oil, olive oil.
Ingredients for making Jollof stuffed chicken stew
- Prepare the tomato stew. It is advisable to prepare tomato stew beforehand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.
- Parboil the rice. Rinse the parboiled rice with cool water and put in a sieve to drain.
- Clean the chicken thoroughly with water.
- Grind the seasoning cubes, thyme, black pepper, onion powder and curry powder with a spice grinder to form a powder. Rub this powder all over the chicken and inside the chicken. Cover and keep in the fridge to marinate for at least 30 minutes.
- Scrape the carrots. Dice the onion and
How to cook Jollof Stuffed Chicken
- Add the chicken oil to the frying pan. When it heats up, sautee the diced carrots and onions for about 5 minutes.
- Put the parboiled rice in a pot. Add the sauteed carrots and onions, tomato stew and the remaining seasoning powder. Pour water to same level as the rice and stir very well.
- Scoop some of the rice into the inside of the chicken. When full, tie it up with a food safe twine.
- Scoop the remaining rice into a baking dish (casserol dish) and place the stuffed chicken into the well of rice. See video below.
- Stick the bay leaves into the rice in strategic positions.
- Cover with a foil to prevent the rice from drying out. Leave the chicken exposed. See the video below to see how I did mine.
- Bake in a preheated oven at 200 dec C (400F) till the chicken is well cooked. I usually bake for 20 minutes then afterwards bake for 1 hour per kilogram of chicken. The chicken I used weighed 2kg (4.4 lbs) so I baked for 20 minutes then baked for 2 hours more. That is a total of 2 hours 20 minutes. If you want yours very brown and golden, bake for much longer. I prefer mine just cooked and moist like boiled chicken.
- When done, add the green peas on top of the rice, stir the top a bit and bake for 5 more minutes. Enjoy your meal..
