Jollof Stuffed Chicken Recipe With A Flavorful Twist

Jollof Stuffed Chicken is a delicious and vibrant dish combining West African cuisine’s rich flavors with a twist. The chicken is marinated in a blend of spices and then stuffed with Jollof rice, vegetables, and herbs. The result is a flavorful and impressive centerpiece that is sure to impress your guests. The Jollof rice filling adds a pop of color and texture, while the spices infuse the chicken with a tantalizing aroma. This recipe is perfect for special occasions or when you want to treat yourself to something extraordinary.

Ingredients For Jollof Stuffed Chicken

• For the Tomato Stew (or use store-bought):
  • 2 cups tomatoes (chopped)
  • Add additional ingredients you prefer in your tomato stew, like bell peppers, onions, or tomato paste.

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For the Rice

• 3 cups long-grain parboiled rice
• 2 teaspoons onion powder
• 2 teaspoons curry powder
• 2 teaspoons thyme
• 2 seasoning cubes (crumbled)
• 2 teaspoons black pepper
• Salt (to taste)
• 10 bay leaves

For the Chicken:

• 1 whole chicken
• 3 cubes chicken bouillon (optional)
• 2 carrots (diced)
• 1 red onion (diced)
• 1 cup green peas

Instructions:

1. Prepare the Tomato Stew (if making from scratch): Sauté your preferred vegetables (tomatoes, onions, peppers) until softened. Blend into a smooth stew.
2. Parboil the Rice: Rinse the rice thoroughly and follow package instructions for parboiling. Drain well.
3. Clean and Season the Chicken: Wash the chicken thoroughly. In a small bowl, combine the seasoning cubes, thyme, black pepper, and onion powder. Rub this mixture generously all over the chicken, both inside and out. Cover and marinate in the refrigerator for at least 30 minutes (longer for deeper flavor).
4. Sauté the Vegetables: While the chicken marinates, heat the chicken bouillon (if using) in a pan. Sauté the diced carrots and onions until softened.
5. Combine Rice and Stew: In a large pot, combine the parboiled rice, sautéed vegetables, tomato stew (store-bought or homemade), and remaining seasoning powder. Add water until it reaches the same level as the rice and stir well.
6. Stuff the Chicken: Carefully scoop some of the rice mixture into the cavity of the chicken. Use kitchen twine to tie the chicken legs closed, securing the stuffing inside.
7. Prepare for Baking: In a baking dish, spread the remaining rice mixture. Place the stuffed chicken in the center of the rice. Tuck bay leaves into the rice at intervals.
8. Bake the Chicken: Cover the dish with aluminum foil to prevent the rice from drying out, leaving the top of the chicken exposed. Bake in a preheated oven at 200°C (400°F) for approximately 1 hour and 30 minutes, or until the chicken is fully cooked through.
9. Final Touches: Once cooked, remove the chicken from the oven. Check the internal temperature of the chicken, which should reach 75°C (165°F) for safe consumption. Sprinkle the green peas on top of the rice, gently stir it in, and return the dish to the oven for an additional 5 minutes.
10. Serve and Enjoy! Let the Jollof Stuffed Chicken rest for a few minutes before serving. This allows the flavors to meld together beautifully.

Tips:

• Use a meat thermometer to ensure the chicken reaches the proper internal temperature for safe consumption.
• This dish pairs well with a side salad or grilled vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this flavorful and impressive Jollof Stuffed Chicken recipe!