Esi Tested

Jollof Street Tacos

Name: Jollof Street Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 cups long grain rice, rinsed; 1 cups blended tomato and red pepper base; 1 tsp curry powder; 1 lb chicken thighs; 12 corn tortillas; 1 red onion, thinly sliced; 0.25 cups lime juice; Cilantro, to finish

Taco night meets Sunday Jollof. The rice acts like a seasoned base, the pickled onion does the work of salsa, and everyone builds their own.

Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Servings: 4
Difficulty: Medium
Spice level: Medium

Jump to Recipe

Soft corn tortillas filled with jollof rice, grilled chicken, pickled onion and cilantro

Servings

Ingredients

1½ cups long grain rice, rinsed
1 cups blended tomato and red pepper base
1 tsp curry powder
1 lb chicken thighs
12 corn tortillas
1 red onion, thinly sliced
¼ cups lime juice
Cilantro, to finish

Why This Works

Jollof is already tomato-forward and smoky, which is exactly what a taco filling wants. Pickled onion adds the acid, cilantro adds freshness.

Step-by-step directions

1
Cover the sliced onion with lime juice and a pinch of salt. Leave it while you cook.
2
Cook the tomato base down until it darkens, about 10 minutes, then stir in rice, curry powder and water. Cover and steam 20 minutes.
3
Season and grill the chicken until charred at the edges, then rest and slice.
4
Warm the tortillas directly over a flame or in a dry pan until pliable.
5
Build: rice first, chicken, pickled onion, cilantro.

Tips

Let the rice sit off heat 5 minutes before fluffing so it steams evenly.

Substitutions

Use flour tortillas, or lettuce cups for a lighter plate.

Suggested side

Shito crema
Grilled corn
Sobolo

Storage

Store rice and chicken separately up to 4 days.

Reheating

Reheat rice with a splash of water, covered, over low heat.