RECIPES / CARIBBEAN COOKING
Jerk Chicken Jollof Rice
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 1½ lb bone-in chicken thighs
- 3 tbsp BackYard Blendz Jerk Seasoning Medium
- 2 cups long-grain rice, rinsed and drained
- 4 plum tomatoes
- 1 red bell pepper
- 1 medium onion, divided
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 2½ cups chicken stock
- 1 bay leaf
- 2 fresh thyme sprigs
- Salt, only if needed
Method
- Season the chicken Rub the chicken thighs thoroughly with the BackYard Blendz Jerk Seasoning Medium. Cover and refrigerate while you prepare the jollof base. For deeper flavour, marinate for 30 minutes or longer.
- Blend the jollof base Add the plum tomatoes, red bell pepper and half of the onion to a blender. Blend until smooth.
- Sear the chicken Heat the vegetable oil in a large heavy pot over medium-high heat. Add the chicken and sear until well browned on both sides. Remove from the pot and set aside.
- Cook the tomato base Reduce the heat to medium. Finely chop the remaining half onion, add it to the same pot and cook until softened. Stir in the tomato paste and cook for about 2 minutes. Add the blended tomato-pepper mixture and simmer, stirring occasionally, until the raw tomato aroma has cooked away and the sauce has reduced and deepened in colour.
- Add the rice and chicken Stir in the rinsed rice, chicken stock, bay leaf and thyme. Nestle the seared chicken thighs into the rice and bring the mixture to a gentle boil.
- Cook gently Cover tightly, reduce the heat to low and cook for approximately 25–30 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid repeatedly lifting the lid while the rice cooks.
- Check the chicken Ensure the thickest part of the chicken reaches 74°C / 165°F, without touching the bone. If the rice needs a little more time, cover again and cook briefly over low heat.
- Rest and serve Remove from the heat and allow the pot to stand, covered, for 5–10 minutes. Remove the bay leaf and thyme stems, fluff the rice gently and serve with the jerk chicken on top.
BackYard Blendz Chef Notes
Jollof rice has many recognised national styles across West Africa, particularly in Nigeria, Ghana and Senegal. This recipe is intentionally a fusion interpretation, pairing a tomato-and-pepper jollof-style rice base with Caribbean jerk-seasoned chicken rather than presenting itself as a replacement for any one national tradition.
The chicken stock and jerk seasoning both contribute seasoning, so taste before adding salt.
Keep the pot tightly covered once the rice begins its low simmer and avoid unnecessary stirring. This helps the grains cook evenly without becoming mushy.
For a gentler version, substitute BackYard Blendz Jerk Mild. For more heat, Jerk Hell can be used, but Medium keeps the jerk flavour prominent without overpowering the tomato-pepper rice.
Made with BackYard Blendz
BackYard Blendz Jerk Seasoning Medium
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