Jollof Rice and Chicken
Smoky, spicy, and full of flavor, this classic West African jollof rice and chicken recipe is perfect for family dinners or festive occasions.
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.
Notes
For extra smoky flavor, let the bottom rice layer crisp slightly. Known as 'party rice', it’s a favorite at West African gatherings.
