Jollof Rice
A classic West African one-pot rice dish, rich in flavor and aroma, perfect for any occasion.
1h 30m11Servings
Nutrition
792kcal
48gProtein
98gCarbs
23gFat
Ingredients
CHICKEN AND STOCK
Chicken Thighs
1500 g
Onion
1 piece
Ginger
thumb-sized
1 piece
Garlic Cloves
smashed
2 cloves
Thyme
or fresh thyme sprigs
1 tsp
Curry Powder
1 tsp
Salt
1 tsp
Chicken Bouillon Cubes
crushed
2 tsp
Water
½ cup
TOMATO SAUCE
Tomatoes
600 g
Bell Peppers
550 g
Scotch Bonnet Pepper
2 pieces
Red Onion
0.5 piece
Garlic Bulb
Optionaloptional
1 piece
Thyme Sprigs
Optionalfew, optional
1 piece
RICE
Long Grain Parboiled Rice
rinsed
6 cups
Vegetable Oil
½ cup
Chopped Onion
½ cup
Tomato Paste
327 g
Blended Tomato Sauce
410 g
Salt
2½ tsp
Crushed Knorr Chicken Cube
1 tsp
Dried Thyme
1 tbsp
Bay Leaves
2 pieces
Curry Powder
1 tbsp
Chicken Stock
2 cups
Water
2 cups
Instructions
1Prepare the Chicken and Stock
25m
25mSeason Chicken
Season the chicken thighs with chopped onions, ginger, crushed garlic, thyme, curry powder, salt, and crushed bouillon cubes. Mix well.
Simmer Chicken
Cover and cook the chicken on low heat for 10 minutes. After 10 minutes, add water and let the chicken simmer a bit longer to create a rich stock.
Strain Stock
Once the chicken is cooked, remove it from the pot and strain the stock into a separate container.
Fry Chicken
Pour enough oil into a pan or pot and heat it over medium-high heat. Carefully add the chicken pieces in batches without overcrowding the pan. Fry until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
2Make the Tomato Sauce
40m
40mPrepare Vegetables
Cut the tomatoes, bell peppers, and red onion into smaller pieces. Peel the garlic bulb but keep the cloves intact within the bulb to prevent burning.
Roast Vegetables
Place the prepared vegetables and garlic bulb in an oven-safe dish. Roast at 400°F (200°C) for about 30 minutes, turning halfway through, until softened and slightly charred.
Blend Sauce
Once roasted, transfer the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins and blend everything to a smooth paste.
3Cook the Jollof Rice
45m
45mSauté Onions
In a large pot or Dutch oven, heat up oil over medium heat. Add the chopped onion and fry until softened, about 5 minutes.
Fry Tomato Paste
Add the tomato paste to the pot and fry, stirring constantly, until it darkens and the oil begins to separate, about 15 minutes. This step is crucial for developing deep flavor.
Add Sauce and Seasonings
Stir in the blended tomato sauce, salt, crushed bouillon cube, dried thyme, bay leaves, and curry powder. Mix well.
Add Liquids
Pour in the reserved chicken stock and 2 cups of water. Stir well, cover the pot, and let the sauce simmer for about five minutes.
Add Rice
Add the rinsed rice to the pot. Stir to combine with the sauce. Add the remaining 2 cups of water; the liquid should be just slightly above the rice level.
Steam Rice
Stir to combine everything. Cover the pot tightly with foil or a lid to trap the steam. Cook on medium heat for 25 minutes.
Finish Cooking
Reduce the heat to low and continue cooking for about 5–10 more minutes, or until the rice is tender and the liquid is absorbed.
Serve
Once done, fluff the rice with a fork. Serve hot with the fried chicken, plantains, coleslaw, or a fresh salad.
Tips
Frying the tomato paste until it darkens and the oil separates is key to achieving a deep, rich flavor and preventing a raw tomato taste.
Ensure the rice is covered tightly with foil or a lid to trap steam, which is essential for cooking the rice evenly.
Adjust the amount of scotch bonnet pepper to your spice preference. For less heat, remove the seeds and membranes before blending.