| Prep: 30 mins | Cook: 50 mins – 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 25g | 6g | 90g |
| sugars | fibre | protein | salt |
| 15g | 7g | 25g | 1.2g |
The flavorful character of Bologi Jollof Rice warms my heart every time I craft this dish in the kitchen. Growing up among the vast landscapes of Montana, the love of nature and simplistic, yet robust, flavors were ingrained deep within me. Now, I strive to blend that with rich, cultural culinary experiences, maintaining a delicate balance between honoring tradition and exploring innovation. This vegetable based recipe is as diverse as my culinary journey, encompassing a wealth of flavors through a humble yet effectively seasoned combination of grains, proteins, and vegetables.
Not Just a Dish, But a Healthy Choice
Bologi Jollof Rice isn’t merely something that pleases the palate; it’s also a dish that contributes to a healthy lifestyle. Every component of this recipe plays a unique role in contributing beneficial nutrients to the body. From the lean protein in the chicken thighs, the vast array of vitamins and minerals in the mixed vegetables, to the complex carbohydrates in long-grain parboiled rice – this dish provides a balanced meal in each serving.
Throw in the antioxidants from garlic and ginger and the heart-friendly monounsaturated fats from canola oil, you have a wholesome feast that’s as nutritionally rich as it is flavorful. If you’re interested, you may visit here and here to learn more about these nutritional benefits.
A Melting Pot of Flavors
Culinary enthusiasts will recognize certain parallels between this dish and ones like the Nigerian Jollof Rice or the Creole Jambalaya. However, the Bologi Jollof Rice maintains distinct flavors, attributable to the vibrant array of spices and the tantalizing addition of fresh fruits and plantains. It’s not just a side dish, but a plateful of comfort that works well with any main course, making it an optimal choice for daily dinners or festive gatherings.
If you lean towards a more protein-based meal, Vension Steaks or Bison Burgers could beautifully complement the aromatic complexity of the Bologi Jollof Rice. Alternatively, if you crave a sweet ending to your meal, consider trying a slice of Huckleberry Pie, a personal specialty and an absolute Montana favorite, perfectly balancing this savory culinary adventure.
What You’ll Need
- 2 cups of long-grain parboiled rice
- 1 lb chicken thighs, boneless and skinless
- 2 cups of mixed vegetables (carrots, peas, bell peppers)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon of fresh ginger, grated
- 2 Scotch bonnet peppers or habanero peppers
- 2 cans of diced tomatoes
- 1/4 cup of tomato paste
- 1 cup chicken broth
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- Salt and pepper to taste
- 1 cup of canola oil or vegetable oil
- 1/4 cup of fresh parsley, chopped for garnish
- 2 ripe plantains, peeled and sliced diagonally
- 1 cup of mixed fruit (optional: pineapple, mango, papaya)
Method
Step One
Start by thoroughly washing your 2 cups of long-grain parboiled rice until the water runs clear. This helps to get rid of any excess starch. Set aside.
Step Two
Next, season your 1 lb of chicken thighs with salt, pepper and 1 teaspoon of curry powder. Heat half of the canola or vegetable oil in a large pot and brown the chicken on both sides. Once browned, remove from the pot and set aside.
Step Three
Using the same pot, add the remaining canola or vegetable oil. Sauté your finely chopped onions until they become translucent. Add the minced garlic, grated ginger and diced Scotch bonnet peppers or habanero peppers, followed by your tomato paste. Cook for about 2-3 minutes.
Step Four
Add your 2 cans of diced tomatoes to the pot and stir well. Season with more salt and pepper. Let this simmer for about 5-10 minutes until the tomatoes break down. Add your 1 teaspoon of thyme.
Step Five
Add your washed rice to the pot and stir until the grains are well coated with the tomato mixture. Pour in the 1 cup of chicken broth. Cover the pot and let it simmer on medium heat for about 25-30 minutes or until the rice is cooked and has absorbed most of the liquid.
Step Six
While your rice is cooking, start frying your sliced plantains in a separate frying pan until they are golden brown and crispy. Once done, set aside on a paper towel lined plate.
Step Seven
When your rice is just about done, add your mixed vegetables and stir well. Cover the pot and let it cook for another 5 minutes so that the vegetables are well heated through. Add your cooked chicken thighs to the pot too.
Step Eight
Serve your delicious Bologi Jollof Rice topped with the fried plantains and chopped fresh parsley. If you fancy, serve each portion with a side of mixed fruit such as pineapple, mango, or papaya.
