Go Back
Jollof Rice With Chicken

Jollof Rice With Chicken

Smoky, tomato-rich West African jollof rice simmered with a spiced pepper base and tender seasoned chicken, all cooked in one pot.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Nigerian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp vegetable oil plus more for browning
  • 1 tsp salt plus more to taste
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 4 large tomatoes roughly chopped
  • 2 red bell peppers roughly chopped
  • 1 scotch bonnet pepper seeds removed
  • 1 large onion divided
  • 3 garlic cloves
  • 1 inch ginger
  • 3 tbsp tomato paste
  • 2 cups long grain parboiled rice
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 tsp smoked paprika

Equipment

  • Large heavy-bottomed pot
  • Blender
  • Wooden spoon

Method
 

  1. Season and brown the chicken, then set aside.
  2. Blend tomatoes, peppers, onion, garlic, and ginger, then cook down with sautéed onion and tomato paste until thickened.
  3. Stir in rice, paprika, and bay leaves, then add broth and simmer covered for 25 to 30 minutes.
  4. Nestle chicken into the rice for the last 10 minutes of cooking.
  5. Fluff the rice, remove bay leaves, and serve warm.

Notes

  • Cook the tomato base long enough to remove excess water before adding rice.
  • Use a heavy-bottomed pot to avoid burning.
  • Leftovers freeze well for up to 2 months.