Discover how to make jollof rice and chicken, a beloved West African dish that’s smoky, spicy, and bursting with flavor. With step-by-step instructions, expert cooking tips, and easy ingredient swaps, this recipe guarantees fluffy rice and juicy chicken for the perfect meal.
There’s something magical about jollof rice and chicken. It’s not just food, it’s a celebration in a pot. Every spoonful brings together smoky rice, rich tomato stew, and tender, well-seasoned chicken. In many West African homes, this dish isn’t just dinner. It’s the centerpiece of birthdays, weddings, and Sunday gatherings.
Every culture has its own spin on chicken and rice. From arroz con pollo Costa Rica to Spanish yellow rice recipes, these dishes carry stories and traditions. Jollof is West Africa’s proud version, and it’s one you’ll definitely want to master.
If you’ve never made it before, don’t worry. I’ll walk you through everything in an easy, step-by-step way. Think of this as cooking with a friend who loves good food and wants you to succeed. By the end, you’ll be proud of the pot of jollof rice and chicken sitting on your stove. Ready to dive in? Let’s get cooking.
Table of contents
Main Ingredients for Jollof Rice and Chicken
To get the best results, it’s important to use the right ingredients. Here’s what you’ll need for a delicious pot of jollof rice and chicken:
- Chicken thighs (1kg, skin-on, bone-in): Juicy and flavorful, they hold up well during slow cooking.
- Vegetable oil (2 tbsp for chicken, 150ml for stew and rice): Neutral and perfect for frying and simmering.
- Curry powder (3 tbsp total): Brings warmth and complexity.
- Dried thyme (4 tsp total): Earthy, slightly minty, and essential for that authentic taste.
- Cayenne pepper (1 tsp, optional): For those who love a little extra heat.
- Red bell pepper (1 large): Sweetness balances the spice.
- Vine tomatoes (2 medium): Fresh acidity adds depth to the stew.
- Red onion (2, one for stew and one for the rice): Sharp yet sweet when cooked.
- Scotch bonnet chillies (2): Spicy and fruity. Adjust based on your heat tolerance.
- Fresh ginger (25g): Bright and slightly peppery.
- Tomato purée (150g, double concentrated): Builds a rich base.
- Chicken stock pots (3): Enhances the flavor without extra salt.
- Bay leaves (2 dried): Subtle aroma to round out the dish.
- Parboiled long-grain rice (600g): Perfect texture that won’t clump.
If you’re looking for a lighter spin after making this hearty dish, you might also enjoy my low fat chicken and rice recipe.
Additional Ingredients and Substitutes
Cooking at home means working with what you have. If you don’t have every ingredient, here are some easy swaps:
- Protein swaps: Instead of chicken thighs, try drumsticks, wings, or even turkey. For a vegetarian version, grilled tofu or mushrooms work surprisingly well.
- Tomatoes: No fresh vine tomatoes? Use canned plum tomatoes. Just make sure to simmer them longer for a richer flavor.
- Peppers: If red bell peppers aren’t available, orange or yellow will do. Green peppers aren’t ideal as they can taste bitter in this dish.
- Spices: Don’t have curry powder? Mix turmeric, coriander, cumin, and paprika for a quick DIY blend.
- Rice: While parboiled long-grain is traditional, basmati rice can be used if you adjust the cooking liquid and time.
If you’re craving something rich and creamy instead of smoky and spicy, you’ll love my marry me chicken and rice recipe.
Expert Tips
Making jollof rice and chicken is simple, but a few expert tips will take your dish from good to unforgettable:
- Toast your tomato paste: When you add tomato purée to the oil, let it fry until it darkens. This step removes the raw, tangy taste and adds depth.
- Don’t rush the stew: Give your blended peppers, tomatoes, and chillies time to reduce. The longer it simmers, the richer the flavor. Patience is key here.
- Marinate your chicken: Even if it’s just for 30 minutes, let those spices soak in. The flavors will penetrate better, and your chicken will taste amazing.
- Use the right pot: A heavy-bottomed pot works best. It distributes heat evenly and prevents the rice from burning. Unless, of course, you’re after the crispy “party rice” layer at the bottom!
- Keep the lid tight: Steam is your friend. Use foil under the pot lid if necessary to trap it inside. That’s what cooks the rice evenly.
- Stir sparingly: Over-stirring breaks the rice grains and makes the dish mushy. Stir only once or twice.
- Control the heat: Too high, and your rice burns. Too low, and it turns soggy. Aim for gentle, steady simmering.
- Smoky flavor trick: Traditionally, firewood cooking gives jollof its signature smokiness. At home, you can mimic this by letting the bottom layer of rice crisp slightly. Don’t be afraid of a little char, it’s delicious.
This dish is perfect for celebrations. But if you’re craving a cozy, no-fuss family dinner, my no peek chicken and rice casserole is another wonderful option.
How to Make Jollof Rice and Chicken
- Season the chicken: Rub chicken thighs with curry powder, thyme, cayenne, and vegetable oil. Set aside.
- Brown the chicken: In a large pot, sear the chicken on all sides until golden. Remove and set aside.
- Blend the stew base: Combine red bell pepper, tomatoes, onion, scotch bonnets, ginger, salt, and water in a blender. Blend until smooth.
- Simmer the stew base: Pour into a saucepan and cook for 10–12 minutes until slightly reduced.
- Make the jollof sauce: Heat oil in the pot, sauté chopped onion, add tomato purée, and fry until darkened. Stir in curry powder, thyme, bay leaves, stock pots, and the blended stew base. Simmer for 15 minutes.
- Add the rice: Stir in rinsed parboiled rice. Coat well in the sauce.
- Cook together: Add 500ml water, then place browned chicken on top of the rice. Cover tightly and cook on low heat for 25–30 minutes.
- Final touch: Let rest 10 minutes before fluffing and serving.
Additional Guide: Variations and Serving Ideas
Jollof rice and chicken is endlessly versatile. Here are some fun twists:
- Garnish: Sprinkle fresh parsley or cilantro on top before serving for brightness.
- Vegetable boost: Add carrots, peas, or sweetcorn for color and texture.
- Seafood version: Swap chicken for prawns or fish. Cook the seafood separately, then stir it in at the end.
- Spicy kick: Add a touch of smoked paprika or chili flakes if you love extra heat.
- Side dishes: Pair it with fried plantains, coleslaw, or a refreshing side like Mexican chicken salad.
The beauty of this dish is that it adapts to any occasion. From casual weeknight dinners to festive celebrations, jollof rice and chicken always shines on the table.
FAQs About Jollof Rice and Chicken
What meat goes well with jollof rice?
Chicken is classic, but beef, goat, lamb, turkey, or fish all work. Chicken absorbs the spices best, while fish or prawns offer a lighter, fresh alternative.
What do you serve with jollof rice and chicken?
Fried plantains, coleslaw, salad, or steamed veggies pair well. For a festive touch, try moi moi or spicy suya alongside the rice and chicken.
What is the secret ingredient for Jollof?
The key is a slow-cooked tomato, pepper, and onion base. Bay leaves, stock cubes, or smoked paprika enhance flavor. Patience while simmering creates deep, rich, authentic taste.
Where did chicken jollof rice come from?
Originating with the Wolof in Senegal and The Gambia, jollof spread across West Africa. Chicken became popular in Nigeria and Ghana, now a staple at parties and celebrations.
Conclusion
Cooking jollof rice and chicken is more than just following a recipe. It’s about creating a dish that brings people together, filling the kitchen with incredible aromas and the dining table with laughter. With a little patience and these step-by-step instructions, you’ll have a pot of rice that’s smoky, vibrant, and loaded with flavor.
So the next time you’re planning dinner, skip the takeout and try this instead. I promise it’s worth it. And if you’re like me, you’ll find that the best part isn’t just the taste, it’s the smiles around the table when everyone digs in.
Happy cooking, my friend!
Jollof Rice and Chicken
Equipment
- Large Pot
- Blender
Ingredients
Chicken
- 1 kg chicken thighs skin-on, bone-in
- 2 tbsp vegetable oil
- 2 tsp curry powder
- 2 tsp dried thyme
- 1 tsp cayenne pepper optional
Stew Base
- 1 red bell pepper roughly chopped
- 2 vine tomatoes roughly chopped
- 1 red onion roughly chopped
- 2 red scotch bonnet chillies quartered (use less for milder heat)
- 25 g fresh ginger peeled and roughly chopped
- 100 ml water
- 1 tsp fine sea salt
Rice
- 150 ml vegetable oil
- 1 red onion finely chopped
- 150 g double concentrated tomato purée
- 1 tbsp curry powder
- 2 tsp dried thyme
- 3 chicken stock pots
- 2 dried bay leaves
- 500 ml water
- 600 g parboiled long-grain rice
Instructions
- Rub chicken thighs with curry powder, thyme, cayenne, and vegetable oil. Set aside.
- In a large pot, sear chicken on all sides until golden. Remove and set aside.
- Blend red bell pepper, tomatoes, onion, scotch bonnets, ginger, salt, and water until smooth.
- Pour blended mixture into a saucepan and simmer 10–12 minutes until reduced.
- Heat oil in pot, sauté chopped onion, then add tomato purée. Fry until darkened.
- Add curry powder, thyme, stock pots, and bay leaves. Stir in blended stew base. Simmer 15 minutes.
- Stir rinsed parboiled rice into the sauce. Coat well. Add 500ml water.
- Place browned chicken on top of rice. Cover tightly and cook on low 25–30 minutes.
- Rest 10 minutes before fluffing and serving.