Coconut Jollof Rice -One pot Aromatic Chicken & Rice cooked slowing cooked with coconut milk and coconut powder Easy, Flavorful and Delicious.
Coconut Jellof rice is one of my son’s favorite one-pot rice meal. When I am cooking something he really likes, he loves assisting me in the kitchen.
So while I was cooking this Jellof rice he said, “Mommy you tricked me”, I stared at him confused at such an accusatory tone, “these”, he pointed, towards the carrots and green beans, I added to the pot of steaming rice in the oven. He was so disappointed.
I now make it a point of serving the vegetables on the side. He will eat them separately, but not mixed with his favorite meal-Jellof rice; He truly enjoys it this way.
Coconut Jellof rice is basically jellof rice with added spices and fortified with coconut cream. In most West African countries, coconut is grated and the cream is extracted to be used for jellof coconut rice.
In this recipe, I used tomatoes, onions, garlic salt, bay leaves, dried thyme and chicken. Chicken bones usually add flavor to a meal. Cut out the meaty part of the chicken breast and use the bones for flavor, and let it simmer in the tomato sauce. Remove the bones, before adding the rice. Coconut milk/cream is a little bit bland for me, so I add coconut powder to give a richer coconut flavor. You can purchase this powder at any Asian store.
As always, when cooking jellof rice, I start cooking on stove and finish in the oven; this produces fluffy rice and it prevents the rice from burning.
Coconut Jellof rice
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Ingredients
- 1-2 pounds chicken breast
- 1 onion medium
- ½ cup vegetable oil
- 4 tomatoes
- 1 tbsp garlic powder/salt
- 1 tbsp paprika
- 1 tbsp dried thyme
- 2 bay leaves
- 1 tbsp Chicken bouillon
- 1 can coconut milk/cream
- 1 package coconut milk/cream powder
- 4 cups rice
- Salt and pepper to taste
- 1 pound carrots and green beans
Instructions
- Add oil to the Dutch oven or oven safe pot/pan and then place the chicken cubes in the pot .Season with salt and pepper. Stir for about 3-5 minutes. Remove and reserve
- Puree tomatoes and onions
- Place the chicken bones in the sauce pan stir for about 2 minutes,
- Next add tomato sauce, bay leaves, thyme, Maggie bring to a boil and reduce heat to medium. Let it cook for about 8 minutes, stir frequently to prevent the sauce from sticking to the pot.
- Pour in coconut/milk cream and powder cream .Add about 3 cups of water Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 10 minutes. Stir occasionally
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan with some stock/water -2 cups. Let it simmer for 5 minutes with lid on . Before placing pot in the oven add about 1 cup of water
- Place the pot of rice in the oven. Bake at 375 degrees oven for about 10-15 minutes until tender.
- Serve warm with stem vegetables
Nutrition Information:
Tomi Eta says
If you perboil the rice, it means the amount of water you’d have to use for the tomato sauce is reduced, which means more flavor.
And then all you need to do is cover with foil and let the perboiled rice cook in its steam
Immaculate Bites says
Thanks for sharing, Tomi!
EDIDIONG says
I loved this recipe so much!This is great
Immaculate Bites says
Thank you, Edidiong! 🙂
Margaret Paterson says
Hi,
I made your recipe for chick pea and potato curry and it was delicious. I’ve made the jollof (added chicken breast ) but I feel recipe is a bit bland and perhaps lacking in spice. I will use again the method but will be adding garlic and tomato purée and some chilli flakes. I will let you know how it goes
Aye says
Hi Imma,
my friend has been raving about your site for years (we are both Cameroonians). And I can see why .
I plan on making this coconut jollof rice but have a question: can I follow the oven-only cooking style for this (like your recipe for the oven jollof rice)? Without the chicken, but with veggies. Are there any adjustments to make? Or can I follow the oven jollof rice recipe and add coconut powder and milk?
Thanks!! And I’m waiting for your cookbook!! (Surely you will have one yeah?)
ImmaculateBites says
Hi Aye! I would follow the oven Jollof rice- replace about 2 cups water with coconut milk and coconut powder. The liquid ratio for the rice has to stay the same in total 4 cups liquid. Do let me know how it works out for . Thank you so much for your kind words .
Aye says
Thank you for the quick response :-). Will do.
Ella says
I want to make the coconut rice today,but am confused whether to parboil the rice first before adding to the tomato sauce,kos it was not written there, and also am confused on how to bake rice and not cooking the rice,pls if there is any video on this I think it will be of a greater help pls. Thanks
ImmaculateBites says
No you do not parboil the rice . In step 6 it says to wash then add to the pot.
Lori says
When do you add the chicken and veggies back to the pot?
ImmaculateBites says
Sorry I missed this ! I don’t cook the rice with chicken. I used chicken bones to add flavor. You may use cut chicken . The veggies you may throw it in , the last 5 minutes.
Aderonke says
This looks great. Keep it up. Plz let me know of other recipes u have. Thanks
ImmaculateBites says
Awesome!
Kay says
please post a recipe for spicy beef kidneys, boiled first then sautéed or baked
ImmaculateBites says
I was thinking of beef livers. Will see.
Koj says
Hello immaculate, funny enough I have made this coconut jollof rice myself before and I thought I was the only one who created that recipe,lol. I love it! I notice you love your paprika :). Anyway, I see your passion on this website and it’s beautiful. Congratulations! I little suggestion I’ll add is to include the temperature in all your oven jollof recipes. Thanks for your recipes!
Juliet Anthony says
Honestly u’ve inspired me deeply in cooking,thank u ma.Pls auntie what do u mean by 1 can of coconut milk & 1 package of coconut cream,what’s the difference b/w cream & milk cos I’m intending to cook it this weekend for my kids. Also the meaning of pounds in kilograms.
ImmaculateBites says
1 can coconut milk is about 1 1/2 cups milk from grated coconut. Coconut cream package is Coconut powder. Dried coconut flakes that has been ground – omit if you do not have it
Debbie says
What temperature is the oven meant to be? You didn’t say.
ImmaculateBites says
350 degrees F
Maria says
The key is finishing it up in the oven. Makes a huge difference. Thanks for the expert advice.
ImmaculateBites says
You’ve got it!