How To Cook Nigerian Green Jollof Rice

 a big portion of my green jollof rice, served with dry fried chicken
Dear Diary,
The three people I cooked
this rice for, ate and asked for extra servings.
We so enjoyed it that I had to confess to them that I had over eaten.
 washed rice in a pot with seasoning, thyme and chopped onions
Ingredients for my green jollof rice:


  • 3 cups rice
  • 1kg chicken
  • 4 cubes royco seasoning
  • thyme
  • onion
  • 2 dessert spoonfuls of tomato pasteT
  • salt
  • vegetable oil
  • pepper
  • green amaranth


:
 mixing tomato with a little water before frying

 frying tomato, onion and seasoning for the green jollof rice

 just added the fried tomato to the boiling pot of rice

 green amaranth for my green jollof rice


 rice is cooked, waiting to be mixed with green
Cooking steps for my green jollof rice:


  1. The washed rice is put in a cooking pot with 2 cubes of royco seasoning, thyme,salt and chopped onions,covered and brought to a boil
  2. Tomato is mixed with a little water and fried in hot oil with the remaining 2 cubes of royco and onions.
  3. The fried tomato is then added to the boiling pot of rice with ground pepper. Check for salt, covered and allowed to cook
  4. When cooking is done, the washed and chopped green amaranth is added and mixed



 adding green vegetables to the cooked rice
 mixing green amaranth with my cooked jollof rice
 dry frying washed and salted soft chicken
Dry frying because the soft chicken has a lot of fat which is going to seep out and fry it
 the chicken parts continue to dry fry while the rice cooks
The chicken is dry frying itself while the rice boils and cooks


 yummy serving of green jollof  rice
 an empty plate testifies
 fresh and healthy green jollof rice
NOTE:Turn off the heat and  leave the pot open after mixing the vegetables, to prevent the tender green from getting over cooked. This green jollof rice can also be served with coated chicken.
Please Enjoy!
Enhanced by Zemanta

66 comments:

  1. Anonymous11:57 AM

    This loOks good&delicious too.Was wondering is it only dryfrying for the chicken,is it going to b tender after dryfrying it?

    ReplyDelete
    Replies
    1. Yes, it will be tender and crisp too. Soft chicken already has so much fats in it that, I didn't see any need for frying with vegetable oil.

      Delete
    2. The one in the picture was very tender and juicy!

      Delete
  2. stop this na Eya.... oya deliver my own sharp sharp... this is tempting and killing, cant wait for weekend to come, will surely try this out..

    ReplyDelete
    Replies
    1. Sorry Tina! didn't want to kill o.

      Delete
    2. Anonymous9:11 PM

      I luv dat.can we dry fry d normal chicken?

      Delete
    3. Anonymous4:05 AM

      Nice one.

      Delete
  3. Anonymous12:32 PM

    Eya pls was d chicken fried without been cooked 1st?

    ReplyDelete
    Replies
    1. Yes, this time I only salted and fried. There are times I salt, boil and get the stock before frying the chicken.

      Delete
    2. Anonymous1:11 PM

      Thanks darln

      Delete
  4. and am suppose to be fasting o, Eya will not let my eyes rest. with all these tempting recipes and finger licking pictures on my screen, how will I be able to concentrate naa eh? lol

    okay, am soo gonna try this kinda jollof out this weekend. I prepared your fish stew the other time and had it perfectly! thanks for sharing all your recipes ma'am! blessings.

    ReplyDelete
    Replies
    1. Thanks Priscilla! I truly appreciate the way you always come back here to share the outcome of your cooking.

      Delete
  5. Oh lord! At lunch time no less :(

    ReplyDelete
  6. Thank God I have soft chicken in my freezer. Oya, I am off to the kitchen.

    #comes back....Thanks for this. Hope mine looks this good. #running back to the kitchen....

    :-)

    www.ahdaizy.wordpress.com

    ReplyDelete
  7. juicee2:21 PM

    Just found out abt dis blog today on lindaikeji's blog and am so in love. Pls I'd like to knw if d green amaranth is d leaf popularly called green. And also if it'll come out as delicious if pumpkin leaves(ugu) are used. Tnx

    ReplyDelete
    Replies
    1. Yes, amaranth is what we call GREEN. I haven't tried it with ugh before. May be you can try and share the outcome with us. ;)

      Delete
  8. Aunty Ojay nice one from u as usual,I don't like green unless when heated very well to reduce d taste,what if I use d pumpkin leaf,will it be contrary to d dish u prepared?
    Btw I guess dis is d one Shakira should prepare for Pique.lolz

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
  9. Anonymous4:59 PM

    This looks delicious. Wld try it out by d weekend.... Mavis

    ReplyDelete
  10. This looks so yummy, now thinking of cooking jollof :)

    ReplyDelete
  11. chiamaka5:31 PM

    Just found out about your blog on Lindaikeji's. I usually don't comment on blogs but I must say your really doing a great job. Can't wait to try this tonight it looks yummy. Thanks Eya! Keep it up.

    ReplyDelete
  12. Ok Eya, I'm in the same boat as Akua up there so I have to reduce my visits to your blog cos I can't be seeing this kind of temptation when I'm supposed to be fasting. Warrisdis? Fast ends at 6pm and it's only 11AM and I'm seeing this kind of temptation? lol

    I've never really tried dry frying anything. I usually boil the chicken and then fry afterwards. Might try this out this weekend or the next :)

    ReplyDelete
  13. Adele6:05 PM

    This is gonna be my Sunday lunch menu! Love that the chicken is dry fried in its own fat, so I presume it's healthier. Never tried that before so looking forward to trying it. Hope I can do justice to your recipe.

    ReplyDelete
  14. I always love jollof rice, and this addition of veggies will sure make it healthier. This kitchen is swelling with goodies no doubt.

    ReplyDelete

  15. This is a new one for me, when read green rice I was already thinking " Eya is at it again!" Lol! Looks lovely, I can almost taste it. I will surely try this. I am certain no one in my house has eaten it before, yay!! Something different.

    www.spynaija.blogspot.com

    ReplyDelete
  16. Anonymous7:48 PM

    Hmmmmmmm....yummy!!! dis must be d delicacy dat I am going 2 prepare 4 my boo 2 celebrate our anniversary but I am going 2 grill d chicken sha #smiles#

    ReplyDelete
    Replies
    1. Wow! grilled chicken, can I have a taste?

      Delete
    2. Anonymous1:25 AM

      Dry frying tender chicken without pre boiling it first.... Pls my dear wont d chicken taste raw???
      Pls reply

      Delete
    3. No, it won't.Do not rush the frying. Cover and allow to fry well, while you check frequently so that it doesn't get burnt.

      This one here did not taste raw. If you are not sure, you can microwave a little after dry frying.

      Delete
  17. Anonymous7:49 PM

    Lovely!

    ReplyDelete
  18. Anonymous8:15 PM

    How long do u leave the tomato to fry? And when do u add it it the boiling rice. Is it wen the water is almost dry. Can u put times pls! Ur blog is wonderfu btw

    ReplyDelete
    Replies
    1. I didn't leave the tomato to fry for long, when I tasted it and it tasted nice and not raw, I just added it.

      2. As soon as the rice started boiling, I added the fried tomato.

      Delete
  19. Anonymous9:14 PM

    Can we dryfry normal chicken?

    ReplyDelete
    Replies
    1. Yes, I dry fry normal chicken, but, that is after boiling it with salt and onion.

      Delete
  20. Anonymous9:27 PM

    Dis chicken is d one D̶̲̥̅̊ε̲̣̣̣̥γ̲̣̣̥ call orobo right?

    ReplyDelete
    Replies
    1. No, not ororbo, just soft chicken. Orobo parts are bigger than these.

      Delete
    2. I guess this is the type of soft chicken u get at Shop rite and the likes right? or can we get it in the regular market?

      Delete
    3. Yes Ivy, it can be got at the regular market and frozen foods sellers.

      Delete
  21. Anonymous7:39 AM

    Madam Eya ur blog is the best. U make cooking so easy;thanks for coming to my rescue cos my hubby has been yearning for varieties of food. I can nw prepare any food with ease. God bless u

    ReplyDelete
    Replies
    1. Thank you all for reading!

      Delete
  22. Anonymous6:23 PM

    Pls is d rice not parboiled?

    ReplyDelete
    Replies
    1. My dear, this was sharp sharp cooking o. no time to parboil. I just washed with cold water. I washed and changed the dirty water four times sha.

      Delete
  23. Anonymous9:14 PM

    Saw your blog on Lindaikeji. This is a great way to start the year, making the family happy with dishes.

    ReplyDelete
  24. Anonymous11:22 AM

    Heard about ur blog from LIB!I'm so glad I checked it out! Welldone ma,U r doing a great Job.

    ReplyDelete
  25. Saw ur blog this morning on Lindaikeji. First time I'm checking out any blog I saw there & I'm glad I did. This particular green rice reminds me of growing up. my dad insisted on green with everything we cooked, even yam porridge. It's really healthy especially when u have kids. Thanks, I''ll definitely bookmark ur blog.

    ReplyDelete
    Replies
    1. Thanks to you and everyone that came to check out my blog!

      Delete
  26. Choi! Eya, I've never tried dry-frying chicken before. Shebi i† won't burn? Do i have to keep stirring and stirring?

    ReplyDelete
    Replies
    1. No, it won't burn. When one side is brown, you flip over.

      Delete
  27. Adele8:58 AM

    I tried this recipe on Sunday and it was just fab! Only things I did different was to blend some fresh peppers which I added to the tomato puree mix and I added a teeny weeny bit of oil to the pan to lubricate it before dry frying the chicken. The dry frying method for the chicken - Wow! The chicken was so juicy and tender. This is the method I'm going to use to fry chicken from now on! Thank you so much for sharing these lovely recipes with us. God bless you!

    ReplyDelete
    Replies
    1. Hmmmm, well done Adele. Thank you for coming back to share your experience and cooking outcome with us.
      God bless you real good!

      Delete
  28. Mehn,ds food is makin me salivate.am gonna try al ds processes Ƒ̐δя̣ fried,jollof rice n dat palm oil sauce.I gbadun ds Blog.

    ReplyDelete
  29. Thank you Mercy! When you try them, please let us know how it went.

    ReplyDelete
  30. Hi all, used the public hols to prepare this for my family. It turned out more than delicious. Not to talk of the nostalgic feelings of my childhood that it brought back. I modified the recipe by adding chicken stock to the pot of boiling rice. Also added 3 fresh ripe sliced plum tomatoes

    ReplyDelete
    Replies
    1. Well done Lynda!that sounds yummy. Did you take any pics? care to share?

      Delete
  31. Anonymous6:54 PM

    Hi just checkin out ur blog 4 d first time n l'm lovg it honestly

    ReplyDelete
  32. Anonymous4:10 PM

    Learnt about this blog from my cousin in Canada. Iphy thanks babes. Trying this out this evening.thanks mam for this blog. Well done.

    ReplyDelete
  33. Anonymous7:47 PM

    Green is lovely,dis looks healthy nd I'm hungry,I'm sure gonna prepare this for breakfast for my hubby .tnx jare

    ReplyDelete
  34. Anonymous11:12 PM

    How do I season d chicken before dry frying pls

    ReplyDelete
    Replies
    1. I used just salt alone. On break from too much spices. Lol.

      Delete
  35. how long do you fry the chicken for? Did you cook it before frying and how did you spice it? I want to try and make chicken without boiling it this weekend but i'm skeptical if it will cook well

    ReplyDelete
    Replies
    1. It will cook well. Salt, add your spices and leave for one or two hours. Sometimes I spice chicken in the morning and fry in the afternoon for lunch.

      This one was salted and fried without allowing to stand for even a second, and it still turned out great. I didn't time this dear,just continued to check and flip over until I felt it was all brown and ready.I think dry frying for 25 minutes should be OK. It cooked well.

      Delete
  36. eya wen u say green do u mean spinach. Also in coating ur chicken do u coat wt flour only or wt eggs too pls reply tru my mail pls medualove@gmail.com

    ReplyDelete
  37. Anonymous3:10 PM

    hello ma'am, great site and receipes!!! did you only use tomato paste for this or you used your freezer-preserved blended tomato? I am a bit confused with the tomato you are refering to in step 2... thanks

    ReplyDelete
  38. Anonymous8:42 AM

    Thank u very much for ur teachings but i want to ask why u dont add crayfish to ur jellof rice.

    ReplyDelete
  39. Anonymous11:21 AM

    hmmm... i m definitely tryin dis tonite.
    i tried the moinmoin in disposable cups yesterday evening and it came out super...woke up this morning and it was the first tthing i wanted to eat..
    Thanks maam for adding spice to our nigerian dishes.

    ReplyDelete

Leave a Comment

DISCLAIMER:
Advice given on this blog is just readers' opinion.
Always seek Professional Help and Consultation.

Related Posts Plugin for WordPress, Blogger...