Braised Chicken with Artichokes and Jollof Rice: Braised Chicken cooked in wine served with a side of artichoke hearts and creamy Jollof Rice is a dinner worth the time. It’s faster to make than you’d anticipate and filled with tons of flavor.
Due to the current pandemic that has caused everyone, including myself to self-isolate and mainly stay indoors, I’ve found myself cooking and testing out new recipes like never before! Last night I stayed up all night, unable to fall asleep, and I stumbled upon two recipes; one for Jallof Rice and another for a Braised One Pan Chicken with Artichokes, both recipes from the NYTCooking Youtube channel. They both seemed very intriguing, so I decided that I’d give them a go!
I did my weekly grocery run earlier today, to stock up on some key ingredients, including those needed for this recipe and got to work on cooking later in the evening. I really did have high hopes for this meal. What can be bad about flavor-packed rice and braised chicken?!?
I’m very glad to say that my expectations were exceeded! I didn’t follow any recipes, I just used the basic ingredient list and instructions I had remembered looking over early at 6:00 am while still trying to force my eyes closed. Therefore, my Jollof rice variation is by no means authentic, since I made a bunch of changes to it. I also have never made Nigerian food before, but if the rest of their cuisine is anything like this rice, I’m so down!
I hope you enjoy my takes on these delicious recipes. I was truly wowed by the outcome of these dishes and would 100% make them again and serve to guest as well.
For now, I’ll just keep cooking myself top-notch meals in order to practice the skills I’ve developed/learned in culinary school over the past year. The skills that have been implemented in me in culinary school this year have been truly transformative to my everyday cooking. Everything makes way much more sense now. Now I have a greater grasp at what it means to cook instinctively and logically by combining ingredients to yield different flavors and textures.
XO, Dalya 🙂
- For the Chicken:
- 4 bone-in chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon ground black pepper, to taste
- 1 teaspoon garlic powder
- 3, 14 oz cans artichoke hearts, quartered
- 6 garlic cloves, roughly chopped
- 1 large red onion, cut into 1 1/2 inch chunks
- 3 tablespoons capers
- 3/4 cup dry white wine
- 2 tablespoons tomato paste
- Pinch of salt
- Pinch of ground black pepper
- For the Rice:
- 2 cups Jasmine Rice or any long grain rice
- 2 red bell peppers, roughly chopped into medium chunks
- 3 Roma or plum tomatoes, quartered
- 1 small red onion, roughly chopped into medium chunks
- 4 garlic cloves, peeled
- 1/4 cup olive oil or other oil of choice
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 1/4 cups water
- Fresh parsley, chopped (as garnish)
Make the Chicken:
- Preheat the oven to 425F and prepare a greased 9" x 13" baking pan and set aside.
- Season chicken thighs with salt, pepper, and garlic powder on both sides.
- Heat oil in a 10-inch skillet over medium heat.
- Place each chicken thigh into the pan, skin side down. Cook over a medium-low flame for 7-8 minutes. Don't move the chicken around or check on it too early, otherwise, the skin will rip and stick to the pan.
- Once the skin is crispy, flip each chicken thigh and cook for another 3-4 minutes.
- Remove the chicken from the pan and set aside into the prepared pan. Leave the excess oil in the pan.
- To the hot pan, over medium heat, add the artichoke hearts, red onion, and garlic. Cook 5 minutes until ingredients start to develop a golden color.
- Add wine to the pan, along with salt, pepper, and capers. Cook for 5 minutes.
- Next, pour the artichoke wine mixture into the chicken pan.
- Bake chicken for 30 minutes, uncovered.
Make the Rice:
- While chicken is cooking, prepare the rice. In a blender or food processor, combine the red pepper chunks, tomato, onion, and garlic. Puree until smooth.
- Pour the blended red pepper mixture into a frying pan with high sides or a pot.
- Bring to a simmer over medium-high heat, stirring every 30 seconds.
- Mix in olive oil, spice and tomato paste. Cook 2 minutes.
- Next, stir in water and bring up to a simmer. Lower the heat and cover the pot, cooking the rice for 20 minutes.
- After 20 minutes, lightly fluff with a fork. If water is still not absorbed, cover and cook an additional 5 minutes.
- Once the rice is ready, turn off the heat and keep covered for 5 minutes. Then, fluff with a fork and it's ready to eat!
- Garnish rice with fresh parsley.