Name: Jollof Rice and Chicken Recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 cups long-grain parboiled rice (rinsed and drained); 1/2 cup neutral oil (vegetable or canola); 1 large yellow onion (finely chopped (about 1 1/2 cups)); 1 red bell pepper (chopped); 1 cup canned crushed tomatoes (or 2–3 fresh plum tomatoes, blended); 3 tablespoons tomato paste; 2 –3 cloves garlic (minced); 1 inch fresh ginger (minced (or 1 tsp ground ginger)); 1 –2 Scotch bonnet or habanero peppers (whole for mild heat or chopped for more); 1 teaspoon smoked paprika; 1 teaspoon dried thyme (or 1 tbsp fresh thyme); 2 bay leaves; 1 –2 bouillon cubes or 2 teaspoons bouillon powder (chicken or vegetable, optional); 3 –3 1/2 cups chicken stock (hot — adjust by rice type); 1 cup frozen mixed vegetables (peas, carrots, corn, optional); 1 tablespoon butter (optional, for gloss); Salt and freshly ground black pepper (to taste); Chopped parsley or scallion (for garnish); 8 bone-in chicken pieces (thighs & drumsticks recommended — about 2–2.5 lb (900–1100 g)); 2 tablespoons neutral oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1/2 –1 teaspoon cayenne or 1 chopped Scotch bonnet (optional, for heat); Juice of 1/2 lemon (or 1 tablespoon vinegar); Salt and freshly ground black pepper (to taste)

Jollof rice and chicken is one of West Africa’s most beloved comfort meals — a one-pot celebration of smoky tomato, fragrant spices, tender chicken, and perfectly cooked rice. In this comprehensive, chef-crafted recipe you’ll find everything you need to make restaurant-quality Jollof Rice and Chicken at home: a complete ingredient list, step-by-step method, pro tips, timing, variations (including vegetarian and regional twists), storage, plating and serving ideas, and troubleshooting. Read on and you’ll be able to cook a balanced, flavorful Jollof that sings on every plate.

What makes great Jollof Rice and Chicken?

At its best, Jollof rice is glossy, deeply flavored, and each grain is distinct yet tender. The key components are:

A robust tomato-and-pepper base (the “stew”) reduced to concentrated flavor.

Aromatics and spices that build layers — onion, garlic, ginger, thyme, bay leaf, and often a touch of smoked paprika or bouillon.
Long-grain rice cooked with flavorful stock, so the rice absorbs the stew’s flavors rather than just sitting on top.
Chicken that complements the rice: crispy roasted pieces, braised drumsticks, or pan-seared thighs, seasoned so they harmonize with the rice.

This recipe focuses on achieving that balance: bright tomato acidity, savory depth, gentle heat, and a pleasing texture contrast between the tender rice and the chicken.

Ingredients (serves 4–6)

For the Jollof rice

2 cups long-grain parboiled rice (e.g., Tilda Parboiled or similar) — rinsed until water runs clear and drained
1/2 cup neutral oil (vegetable, canola, or light olive oil)
1 large yellow onion, finely chopped (about 1 1/2 cups)
1 red bell pepper, chopped
2–3 plum tomatoes or 1 cup canned crushed tomatoes
3 tbsp tomato paste
2–3 cloves garlic, minced
1 inch fresh ginger, minced (or 1 tsp ground ginger)

1–2 Scotch bonnet or habanero peppers, whole or chopped (adjust for heat)
1 tsp smoked paprika
1 tsp ground coriander (optional)

2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1–2 bouillon cubes or 2 tsp bouillon powder (chicken or vegetable) — optional and to taste

3–3 1/2 cups chicken stock (see notes on stock below)
Salt and freshly ground black pepper, to taste
1 cup mixed frozen vegetables (peas, carrots, corn) — optional

1 tbsp butter (optional, for gloss and richness)
Fresh parsley or chopped scallion for garnish

For the chicken

8 bone-in chicken pieces (thighs and drumsticks recommended) — about 2–2.5 lb / 900–1100 g

2 tbsp neutral oil
1 tsp smoked paprika
1 tsp ground cumin (optional)

1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme

1 tsp cayenne or 1 chopped Scotch bonnet for extra heat (optional)
Salt and black pepper to taste
Juice of half a lemon (or 1 tbsp vinegar) — for a quick marinade

Essential equipment

Heavy-bottomed wide pot with a tight-fitting lid (Dutch oven or heavy saucepan) — for even heat and good steam circulation
Blender or food processor (for the tomato-pepper base) — or a hand blender
Roasting tray or skillet for the chicken

Fine sieve (optional) to strain the tomato base for smoother texture

Prep work (30–45 minutes)

Rinse the rice: Place the rice in a bowl, cover with cold water, swirl with your hand, then drain. Repeat 2–3 times until water is mostly clear. Drain thoroughly and set aside to steam dry for 10 minutes.
Make the tomato-pepper purée: In a blender, combine the red bell pepper, tomatoes, tomato paste, and 1/4 cup of water. Blitz to a smooth purée. (If you like a chunkier texture, pulse lightly.)

Season the chicken: In a bowl, toss the chicken with oil, lemon juice, smoked paprika, cumin, garlic powder, onion powder, thyme, salt and pepper. Let sit while you start the rice — 15–30 minutes is fine. You can marinate longer in the fridge (up to 4 hours) for deeper flavor.
Preheat oven or pan: If roasting the chicken, preheat oven to 200°C / 400°F. If pan-searing, heat a skillet over medium-high heat.

Step-by-step method

1. Brown and cook the chicken (choose one method)

Roast (recommended for flavor and hands-off cooking):

Place seasoned chicken on a roasting tray, skin side up. Roast at 200°C / 400°F for 30–40 minutes until skin is golden and internal temperature reaches 74°C / 165°F. Spoon pan juices over chicken halfway through cooking for better flavor.
Remove and rest 5–8 minutes before serving.

Pan-sear (faster, excellent crust):

Heat 2 tbsp oil in a skillet until shimmering. Add chicken skin side down and press gently to ensure contact. Cook 6–8 minutes until deeply browned, flip and cook another 6–10 minutes until cooked through. Finish in a 180°C / 350°F oven if thicker pieces need more time.

Braised (juicy, fall-off-the-bone):

Sear chicken pieces briefly then braise in a small amount of the tomato stew or stock at low heat, covered, for 25–35 minutes until tender.

Pro tip: If you’re roasting, you can finish the chicken in the oven while the rice simmers, using the oven’s residual heat to coordinate timing.

2. Build the Jollof base (stew)

Heat oil in the heavy pot over medium heat. Add the chopped onions and a pinch of salt. Sauté until soft and translucent — about 7–10 minutes. Don’t rush: this step builds sweetness and depth.
Add the minced garlic and ginger; stir and cook 30–45 seconds until fragrant.
Stir in the tomato paste and cook it out for 2–3 minutes until the paste darkens slightly — this caramelization removes raw tomato taste and adds color.

Pour in the blended tomato-pepper purée and add whole Scotch bonnet (or chopped, if you want more heat). Let the mixture simmer, uncovered, stirring occasionally, until it reduces and thickens — typically 12–20 minutes. You want a concentrated, fragrant base. If it splatters, reduce heat.
Stir in smoked paprika, coriander (if using), thyme, bay leaves, and bouillon. Taste and adjust seasoning. Remove the Scotch bonnet if you used whole ones and don’t want too much heat.

Pro tip: For a silkier sauce, pass the mixture through a sieve; for a rustic feel, leave it as is.

3. Cook the rice with the stew

Return the pot to medium heat. Add your drained rice to the reduced tomato stew and stir gently to coat every grain.

Pour in chicken stock — aim for about 3 to 3 1/2 cups total liquid for 2 cups rice, but adjust based on your rice type and how much sauce reduced. The rice should be mostly submerged but not swimming. If uncertain, use this rule: liquid-to-rice ratio for parboiled rice ~ 1.5 : 1 (i.e., 3 cups liquid for 2 cups rice), then adjust with visual cues.
Stir once, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15–22 minutes. Avoid the temptation to lift the lid often — steam is doing the work.
After 12–15 minutes, check for doneness: tilt the pot; if water remains, continue for a few more minutes. When rice is tender and most liquid absorbed, remove from heat.

Stir in the butter (if using) and fold in frozen vegetables now so they steam through with residual heat. Fluff gently with a fork and let rest, covered, 5–10 minutes.

4. Combine and finish

If you prepared chicken separately, arrange roasted or pan-seared pieces on top of the rice or serve on the side. Spoon any chicken pan juices over the rice for extra richness.
Garnish with chopped parsley, sliced scallions, or a few fried plantain slices for contrast.

Timing and coordination (chef’s game plan)

Total active time: ~45–60 minutes (marination time optional).
Suggested sequence:
1. Start with the chicken marinade (15–30 minutes).
2. Preheat oven and begin the Jollof base (this takes ~25–35 minutes including reduction).
3. Roast/sear the chicken in the final 30–40 minutes so it finishes when the rice is resting.
4. Cook rice in the late stage of stew reduction so everything is ready to rest and be plated together.

Flavor balance and seasoning — what to watch for

Acidity: Tomatoes bring acidity. Reduce your stew until it’s concentrated to tame bright, raw tomato notes. If the stew tastes flat, a splash of lemon or a teaspoon of vinegar at the end brightens it.
Salt: Bouillon cubes add salt and umami, but adjust to taste. Always taste the stew before adding rice — the rice will dilute the sauce.
Heat: Scotch bonnet peppers give authentic bite. Use whole to infuse without intense heat, or chop for more punch. Start milder if unsure and adjust with cayenne or hot sauce at the table.

Smokiness: Smoked paprika or a little smoked salt adds barbecue-like notes that pair beautifully with roasted chicken.

Variations & regional takes

Nigerian Jollof rice and chicken often leans on a richer tomato base, with Parboiled rice and sometimes curry powder. Chicken is commonly fried or stewed.
Ghanaian Jollof sometimes uses basmati rice for longer, fluffier grains and tends to emphasize smoky, charred tomato flavors.

Vegetarian Jollof: Replace chicken stock with vegetable stock, and roast a mix of mushrooms, eggplant, and bell peppers seasoned similarly to the chicken (or use firm tofu). Add more plant protein like chickpeas for substance.
Seafood Jollof: Swap chicken for shrimp or firm fish. Sear the seafood quickly and fold it in at the end to avoid overcooking.
Spicy Jollof: Use two Scotch bonnets and a half teaspoon of cayenne; finish with a drizzle of chili oil for heat lovers.

Smoky “party” Jollof: Finish the rice under a very hot grill for 3–4 minutes to get a faint char, or use a small handheld torch to add charred notes (careful!).

Serving suggestions and pairings

Classic sides: Fried plantains, coleslaw, or a simple cucumber salad. The sweetness of plantain contrasts beautifully with the savory, slightly spicy Jollof.
Sauces: Offer a cooling yogurt dip or a zesty tomato pepper sauce for guests who like extra heat.

Vegetable sides: Sautéed green beans, steamed broccoli, or a simple sauté of spinach with garlic.
Beverages: Cold beers, hibiscus (zobo) drink, or a citrusy lemonade cut through the richness.
Garnish: Scallions, parsley, fried onions, or toasted peanuts for texture.

Make-ahead, storage, and reheating

Make-ahead: You can make the tomato stew up to 48 hours ahead and refrigerate. Reheat gently, then add rice and finish cooking. Cooked rice keeps 3–4 days refrigerated.
Freezing: Cooked Jollof freezes well for up to 2 months in airtight containers. Defrost overnight in the fridge before reheating.
Reheating: For best texture, reheat gently on the stove with a splash of stock or water and a knob of butter — this restores moisture. Microwave works in a pinch; cover and stir halfway through.

Chicken storage: Store separately if possible. Reheat in a 180°C / 350°F oven for 10–15 minutes to crisp the skin; cover with foil if it risks drying.

Troubleshooting common issues

Rice turns mushy: Likely too much liquid or overcooking. Use parboiled rice and a slightly lower liquid ratio. Reduce total simmering time and fluff earlier.
Rice undercooked and stew dry: Add a small amount of hot stock (1/4 cup at a time), cover and continue to cook on low until rice is done.

Tomato base too acidic: Simmer longer to reduce acid, add a pinch of sugar to balance, or finish with a touch of butter for richness.
Chicken dry: Avoid overcooking by using a meat thermometer; pull at 74°C / 165°F and rest. Marinating and using bone-in pieces help retain moisture.
Too spicy: Remove whole peppers early in cooking to reduce heat; serve cooling sides like yogurt slaw or cucumber salad.

Nutritional notes (approximate, per serving)

These are rough estimates and will vary with portion size and exact ingredients:

Calories: 600–900 kcal (rice and chicken portion)
Protein: 30–45 g

Carbohydrates: 60–90 g
Fat: 20–35 g

To reduce calories and fat: use skinless chicken pieces, reduce oil, and increase vegetables.

Ingredients swaps and pantry hacks

Rice: If you can only find regular long-grain rice, reduce liquid slightly and watch cooking time. Basmati works for a fluffier result but changes the mouthfeel.
Tomatoes: Fresh plum tomatoes are great in season; canned crushed tomatoes are perfectly acceptable and convenient.
Bouillon: If you avoid commercial bouillon, use reduced-sodium stock and add a splash of soy sauce for umami.

Hot peppers: If Scotch bonnet isn’t available, use habanero or a mix of jalapeño plus a pinch of cayenne — flavor will differ but heat remains.

Presentation & plating (chef tips)

For a restaurant look, shape the rice into a dome using a small bowl or ring mold, place two chicken thighs leaning against the rice, and spoon sauce reduction around the base.
Add a pop of color with bright green chopped scallions and a slice of charred lime.

For family style, serve rice in a large warm platter with chicken arranged over top and plantains on the side — everyone digs in.

A few chef secrets to elevate your Jollof

Caramelize the tomato paste: Cooking the tomato paste until it deepens in color adds a roasted, slightly sweet backbone.
Use a little butter at the end to create a glossy finish and round out acidity.
Finish with steam: After the rice is done, allow it to rest off heat, covered, for 8–10 minutes. This steam finish yields distinct grains.
Add a smoke hint: A small pinch of smoked paprika or finishing with charred tomatoes gives a grill-like depth without needing a barbecue.
Layer flavors: Season each component (chicken, stew, final seasoning) rather than just at the end — this builds complexity.

Full recipe summary (quick reference)

Ingredients (short)

2 cups parboiled long-grain rice, rinsed
1/2 cup oil
1 large onion, chopped

1 red bell pepper + 1 cup crushed tomatoes + 3 tbsp tomato paste
2–3 garlic cloves, 1″ ginger, 1–2 Scotch bonnets
2 bay leaves, 1 tsp smoked paprika, 1 tsp thyme

3–3 1/2 cups chicken stock, salt & pepper, 1 cup frozen veg (optional)
8 bone-in chicken pieces — seasoned and roasted or pan-seared

Method (short)

Marinate chicken; brown or roast until cooked.

Sauté onion, garlic, ginger; cook tomato paste.
Add blended tomato mixture, reduce to a thick stew.
Add rice, pour in stock, simmer covered 15–22 min until tender.

Stir butter and veg, rest 5–10 min. Serve with chicken.

Final thoughts

Jollof Rice and Chicken is more than a recipe — it’s a crowd-pleasing ritual. It rewards attention to technique: build your tomato base slowly, season at every step, and respect the rice-to-liquid ratio. Whether you’re cooking for family, hosting friends, or polishing your repertoire, this Jollof Rice and Chicken will give you a reliably satisfying, deeply flavored dish that’s as at home on a festive table as it is on a weeknight.