Jollof Chicken and Rice
Bring the vibrant flavors of West Africa to your table with this irresistibly delicious Jollof Chicken and Rice recipe! Perfectly seasoned chicken thighs are browned to golden perfection, then simmered in a rich, spicy tomato-based sauce infused with aromatic thyme, garlic, ginger, and optional scotch bonnet for a fiery kick. Fluffy long-grain rice absorbs every bit of the savory, flavorful broth as it cooks alongside the tender chicken, creating a one-pot masterpiece that's both comforting and bold. Garnished with fresh cilantro or parsley for a burst of freshness, this hearty dish is the ultimate crowd-pleaser for family dinners or festive gatherings. Easy to make and packed with bold, authentic flavors, this Jollof Chicken and Rice is a must-try addition to your recipe repertoire!
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Recipe Information
Ingredients
- 6 chicken thighs
- 2 cups long-grain rice
- 4 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 medium bell peppers, chopped (red or mixed colors)
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons tomato paste
- 14 ounces crushed tomatoes
- 4 cups chicken stock
- 1 teaspoon thyme, dried
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 bay leaves
- 1 scotch bonnet or habanero pepper, chopped (optional for heat)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cilantro or parsley, chopped (for garnish)
Instructions
Season the chicken thighs with half the salt, black pepper, thyme, and paprika. Set aside to marinate while preparing other ingredients.
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken thighs on both sides until golden, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the remaining vegetable oil. Sauté the chopped onions until softened and golden, approximately 5 minutes.
Stir in the garlic, ginger, and bell peppers. Cook for another 2 minutes until fragrant.
Add the tomato paste and stir well. Cook for 2-3 minutes to reduce its acidity and deepen the flavor.
Pour in the crushed tomatoes, curry powder, the remaining thyme, paprika, and salt. Stir to combine and cook for 5 minutes, allowing the sauce to thicken slightly.
Return the browned chicken thighs to the pot. Add the chicken stock, bay leaves, and optional scotch bonnet or habanero for heat. Stir gently to combine.
Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to cook the chicken and enhance the flavors.
Carefully remove the chicken thighs and set aside again. Add the rinsed and drained rice to the pot, stirring to ensure the rice is evenly coated in the sauce.
Place the chicken thighs back on top of the rice. Cover the pot with a tight-fitting lid and let it cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Turn off the heat and let the pot sit, covered, for an additional 5 minutes to steam. This will ensure the rice is fluffy.
Fluff the rice gently with a fork. Garnish with chopped cilantro or parsley, and serve immediately.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
