40 minDifficulty NormalMeat & mainsMain ingredients 🥩chicken thigh meatbasmati ricegreen chili pepperred chili pepperoniongarlicgingertomato pastered chili powderbay leafcoconut milkpeasTags 🏷️unique dishspicymeat dish
Detailed recipeQuick recipeIngredients needed 🛒3 servingsChicken thighs 300gBasmati rice 3 cupsCheongyang gochu 5 piecesHong gochu 5 piecesOnion 1Minced garlic 1 tbspMinced ginger 1 tspTomato paste 2 tbspGochugaru 1 tbspBay leaves 2 leavesCoconut milk 400mlPeas 1/2 cupRecipe 🍳Score both sides of the chicken thighs, then pan-fry in oil until golden brown.Slice the cheongyang gochu, hong gochu, and onion into bite-sized pieces.To the browned chicken, add minced garlic, minced ginger, and sliced onion; sauté until fragrant, then add tomato paste and stir.Add gochugaru and stir, then mix in the rinsed basmati rice and bay leaves.Pour in the coconut milk evenly and simmer over medium-low heat for 20–30 minutes until the rice is cooked.When the rice is almost done, add peas for color, then cover and steam for 5 more minutes.Brown the chicken thighs.Sauté garlic, ginger, onion, and tomato paste with the chicken.Add rice, gochugaru, and bay leaves; pour in coconut milk and cook.Add peas and steam to finish.Cooking tips 💡Use basmati rice rather than sticky Korean rice for the authentic fluffy and separate texture of Jollof.Add peas at the very end just before steaming to keep their vibrant color; adding too early will discolor them.When cooking with coconut milk, watch the heat carefully to prevent the bottom from burning.Recommended for 🙋⭐Those who want to experience an exotic and spicy international rice dish.⭐Those who enjoy the unique combination of smooth coconut milk and spicy chili peppers.