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Savory Jollof Rice with Chicken

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A flavorful West African one-pot dish featuring tender chicken thighs simmered with spiced tomato rice. Easy to prepare and perfect for family dinners.

Ingredients

Scale
  • 1.5 pounds (about 700 g) chicken thighs, bone-in and skin-on
  • 2 cups (400 g) long-grain parboiled rice
  • 1 can (14 oz / 400 g) crushed tomatoes or blended fresh tomatoes
  • 2 tablespoons tomato paste
  • 1 large onion, finely chopped
  • 2 bell peppers (red or yellow), chopped
  • 3 cloves garlic, minced
  • 1–2 Scotch bonnet or habanero peppers, finely chopped (adjust heat to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 3 cups (720 ml) chicken broth or water
  • 2 tablespoons vegetable oil or palm oil
  • Optional garnishes: chopped fresh parsley or cilantro, fried plantains or sliced avocado

Instructions

  1. Rinse 2 cups (400 g) of rice under cold water until the water runs clear to remove excess starch. Pat dry. Season the 1.5 pounds (700 g) of chicken thighs with salt and pepper.
  2. Heat 2 tablespoons of vegetable oil or palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs skin-side down. Cook until golden brown, about 5-6 minutes per side. Remove and set aside.
  3. In the same pot, add chopped onion, garlic, bell peppers, and Scotch bonnet peppers. Cook until softened and fragrant, about 4-5 minutes. Scrape up any browned bits from the chicken for extra flavor.
  4. Stir in 1 can (14 oz / 400 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1 teaspoon curry powder, 1 teaspoon dried thyme, and 2 bay leaves. Cook down until the sauce thickens slightly and the raw tomato smell fades, about 5 minutes. Taste and adjust salt and pepper.
  5. Return chicken to the pot, nestling pieces in the sauce. Add rinsed rice and pour in 3 cups (720 ml) chicken broth or water. Stir gently to distribute but don’t overmix. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-40 minutes, or until rice is tender and liquid absorbed.
  6. Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork and remove bay leaves. Garnish with chopped parsley or cilantro if desired.
  7. If the chicken isn’t fully cooked through after the rice is done, cover and let it steam in the pot for a few more minutes. Watch the liquid level toward the end—if drying too fast, add a splash of water.

Notes

Use bone-in chicken thighs for juiciness and flavor. Rinse rice well to prevent clumping. Simmer sauce to remove raw tomato taste. Use a tight-fitting lid to trap steam and cook rice evenly. Adjust heat carefully to avoid burning or mushy rice. Substitute Scotch bonnet peppers with milder peppers if desired. Leftovers store well refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: Jollof rice, West African recipe, chicken, one-pot meal, savory rice, easy dinner, spicy rice, comfort food

Find it online: https://blairrecipes.com/savory-jollof-rice-with-chicken-easy-west-african-one-pot-recipe/