Jollof Rice with Chicken
- CKD non-dialysis
- Lower Protein
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Mrs. Dash herb seasoning
- 3/4 cup carrots
- 3/4 cup green beans
- 3/4 cup bell peppers
- 3/4 cup cauliflower
- 2 tablespoon oil
- 4 cups low-sodium chicken stock
- 1 cup onion
- 4 garlic cloves
- 2 jalapeno peppers
- 1/2 cup canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 pound long-grain rice, uncooked
- parsley or cilantro for garnish
- Cut chicken into small cubes and season with Mrs. Dash® seasoning.
- Chop carrots, green beans, bell peppers, and cauliflower. Finely chop garlic and jalapeno peppers.
- Combine the chopped carrots, green beans, bell peppers and cauliflower in a bowl. Divide in half.
- Heat oil in a frying pan over medium-high heat. Add chicken pieces and fry until golden brown.
- Move chicken to a large saucepan. Add 3-cups chicken stock and bring to a boil. Reduce to a simmer and cook until chicken begins to soften.
- Place onion, garlic and jalapeno peppers in the frying pan used to brown chicken. Sauté until tender. Add the tomatoes, tomato paste, half the chopped vegetables and 1-cup reserved chicken stock. Simmer for 5 to 7 minutes, stirring frequently.
- Add cooked vegetable mixture to the saucepan with chicken and stock; simmer for 3 minutes. Stir in uncooked rice and continue simmering for 15 minutes.
- Place remaining chopped vegetables on top of rice. Simmer until rice absorbs all the stock and is fully cooked (add additional water if needed).
- Garnish and serve.
- Jollof Rice is of West Africa origins and the name means "one pot".
- Homemade chicken stock is always best—it’s full of flavor and much lower in sodium compared to regular or reduced-sodium broth.
- Use disposable gloves when chopping hot peppers. Remove the seeds and membrane inside for a milder heat.
- Try substituting beef for chicken for a variation of this recipe.
Submitted by: DaVita dietitian Victoria from Illinois.
Nutrients per serving
Protein 19 g
Carbohydrates 43 g
Fat 7 g
Cholesterol 34 mg
Sodium 137 mg
Potassium 400 mg
Phosphorus 178 mg
Calcium 38 mg
Fiber 2.2 g
Kidney and kidney diabetic food choices
- 2 meat
- 1 vegetable, medium potassium
- 2-1/2 starch
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