Recipes 2009
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Prep Time: 1 ½ Hours
Yields: 8 Servings

This dish is common throughout West Africa and can be made with chicken, beef, goat or pork.  Jollof rice can be compared to a cross between red jambalaya and chicken Creole.

1 (2-3 pound) fryer chicken, cut into pieces (breast cut in half, leg and thigh separated)
2 cups uncooked, converted rice
4 tbsps vegetable oil
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
4 onions, sliced
3 cups chicken stock
1 cup canned tomato sauce
2 tbsp tomato paste
1 jalapeño, seeded and diced OR 1/8 tsp red pepper flakes
2 tsp salt
1 tsp pepper
½ tsp dried thyme
8 ounces fresh green beans, cut in 1-inch pieces
2 cups canned black-eyed peas, drained

Preheat oven to 350°F.  In a large cast iron Dutch oven, heat vegetable oil over medium-high heat.  Season chicken with salt, granulated garlic, cayenne and black pepper.  Toss well, allow to sit in seasoning for 20-30 minutes.  Brown chicken on all sides 10-15 minutes.  Remove chicken, set aside to drain well on paper towels and keep warm.  Drain all but 1 tbsp of the oil from pot.   Add onions, and sauté 10-15 minutes or until slightly browned, adding jalapenos half way through the cook.  Stir in stock, tomato sauce, tomato paste, salt, pepper and thyme.  Bring to a rolling boil then reduce to simmer.  Cover and cook 10 minutes, stirring as needed.  Bring to a rolling boil, add rice (additional water may be needed), green beans and black-eyed peas.  Reduce to a simmer.  Top with Chicken.  Cover and place in preheated oven to cook for 30-45 minutes or until rice is completely cooked and chicken is cooked completely through.  DO NOT STIR or remove lid before 30 minutes has elapsed.

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