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.
