Jollof Rice and Chicken Recipe
A chef-style Jollof Rice and Chicken recipe that delivers deeply flavored, smoky tomato rice paired with golden, spiced chicken — perfect for weeknight dinners, gatherings, or meal prep. Easy-to-follow steps produce restaurant-quality Jollof with layered seasoning, tender rice, and deliciously seasoned chicken.
Ingredients
Jollof Rice
- 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
Chicken
- 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
Instructions
- Prep & Rice Rinse — Rinse the rice in cold water until runoff is mostly clear; drain and let sit 10 minutes. Preheat the oven to 400°F (200°C) if roasting chicken.
- Marinate Chicken — In a bowl, combine chicken, oil, lemon juice, smoked paprika, garlic powder, onion powder, thyme, salt and pepper. Toss well and let rest 15–30 minutes (or refrigerate up to 4 hours).
- Blend Tomato Base — In a blender or food processor combine red bell pepper, crushed tomatoes (or fresh tomatoes), and 2 tablespoons water; purée until smooth. Set aside.
- Roast: Place chicken skin-side up on a roasting tray. Roast at 400°F (200°C) for 30–40 minutes until golden and internal temperature reaches 165°F (74°C).
- Or Pan-sear: Heat 2 tablespoons oil in a skillet over medium-high heat. Sear chicken skin-side down 6–8 minutes until golden, flip and cook 6–10 minutes until done. Finish in oven if needed.
- Make the Jollof Stew — Heat 1/2 cup oil in a heavy, wide pot over medium heat. Add chopped onion and a pinch of salt; sauté 7–10 minutes until soft and translucent. Add minced garlic and ginger; cook 30–45 seconds. Stir in the tomato paste and cook 2–3 minutes until it darkens slightly. Add the blended tomato-pepper purée and whole Scotch bonnet (if using whole) and simmer uncovered 12–20 minutes, stirring occasionally, until the mixture reduces and concentrates. Add smoked paprika, thyme, bay leaves and bouillon; season to taste.
- Add Rice & Stock — Stir the drained rice into the reduced tomato stew to coat grains. Pour in 3 cups hot chicken stock (use up to 3 1/2 cups if needed for your rice). Stir once, bring to a boil, then reduce heat to low, cover tightly and simmer 15–22 minutes. Do not lift the lid frequently.
- Finish Rice — After rice is tender and most liquid absorbed, stir in butter (if using) and fold in frozen vegetables. Remove whole Scotch bonnet if used. Turn off heat and let rice rest, covered, 5–10 minutes to steam finish.
- Plate & Serve — Fluff rice gently with a fork. Arrange roasted or seared chicken over or beside the rice. Spoon any chicken juices onto the dish. Garnish with chopped parsley or scallions and serve with fried plantains or a crisp salad if desired.
Notes
- Timing: Prep time is mostly active work (about 20 minutes); marinating adds passive time. Coordinate by starting the tomato base while chicken marinates.
- Rice type: Parboiled rice gives distinct grains and is forgiving. If using regular long-grain or basmati, reduce stock slightly and watch cook times.
- Heat level: Use whole Scotch bonnet to infuse flavor without extreme heat; remove before serving. Chop peppers for more intensity.
- Make-ahead & storage: Tomato base can be made 48 hours ahead. Cooked Jollof rice stores 3–4 days in the fridge; chicken stores 3–4 days. Freeze portions up to 2 months.
- Reheating: Reheat gently on stovetop with a splash of stock or water and a knob of butter for moisture. Re-crisp chicken skin in a 350°F (180°C) oven for 10–15 minutes.
- Variations: Swap chicken for shrimp or tofu for seafood/vegetarian options. Add smoked paprika or a small char under a broiler for a smoky finish. For extra umami, finish with a teaspoon of soy sauce or a dash of fish sauce (taste first).
- Troubleshooting: If rice is mushy, next time reduce liquid or shorten simmering time. If undercooked, add 1/4 cup hot stock, cover and continue on low until done.