Nigerian Jollof Rice with Chicken

Smoky, rich, and deeply flavorful, Nigerian Jollof Rice is a beloved West African classic. Cooked in a vibrant tomato-pepper base and paired with perfectly seasoned chicken, this dish brings warmth, celebration, and comfort to every table.

Cooking Time

Prep: 20 minutes

Cook: 45 minutes

Total: 1 hour 5 minutes

Ingredients (Serves 6)

For the Jollof Rice:

• 3 cups long-grain parboiled rice
• 5 large fresh tomatoes
• 1 red bell pepper
• 2 scotch bonnet peppers (adjust to taste)
• 1 large onion (½ blended, ½ sliced)
• 3 tablespoons tomato paste
• ½ cup vegetable oil
• 2 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 seasoning cubes
• 1 teaspoon salt (adjust to taste)
• 2 bay leaves

For the Chicken:

• 1 whole chicken (cut into 6–8 pieces)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup water

Method

1. Season chicken with salt, pepper, curry, thyme, garlic, and ginger. Add water and cook 20–25 minutes until tender.
2. Remove chicken and grill, bake, or fry until golden brown. Reserve the stock.
3. Blend tomatoes, red bell pepper, scotch bonnet, and half of the onion until smooth.
4. Parboil rice for 5 minutes, rinse, and set aside.
5. Heat oil in a large pot. Sauté sliced onions 2–3 minutes.
6. Add tomato paste and fry 3–5 minutes.
7. Pour in blended pepper mixture and cook 10–15 minutes until reduced.
8. Add thyme, curry powder, seasoning cubes, salt, and bay leaves.
9. Stir in rice and mix well.
10. Add chicken stock to just cover rice. Cover tightly and cook on low heat 25–30 minutes until tender.
11. Stir gently and allow slight bottom smokiness. Serve hot with chicken.

Nutrition (Approx. per serving)

Calories: 520 kcal

Protein: 28g

Fat: 18g

Carbohydrates: 58g