After a busy day, this jollof rice with spiced chicken hits the spot. It’s one-pot comfort with a little kick that makes dinner easy but interesting.
The Story Behind This Recipe
Jollof rice is a classic in West African kitchens, especially Nigeria, where it’s almost a weekend staple. Growing up, my family would gather around the table as the rice cooked slowly over low heat, filling the house with its rich tomato and pepper aroma. The fun part was always the chicken, marinated with a mix of spices and seared until golden.
This recipe brings a simple version of that home-cooked feel to your kitchen without needing a long list of ingredients or fancy equipment. What’s great is how flexible it is—you can swap in different veggies or chicken cuts depending on what you have on hand.
I like preparing the spice mix ahead of time; it makes the cooking flow faster after a long day. Serving it with a simple side salad or steamed greens balances out the meal nicely. Every time I make this, friends end up asking for seconds, and it’s an easy recipe I don’t mind sharing.
Whether it’s a casual weeknight or a small gathering, jollof rice carries a warm familiarity that’s hard to beat. Plus, it keeps well for next-day lunches, making it practical for busy schedules.
Cuisine: Nigerian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 cups long-grain parboiled rice
- 1 pound chicken thighs, boneless and skinless
- 1 large onion, sliced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 2 cups chicken broth
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil
- Fresh parsley or cilantro for garnish
Instructions
- Step 1. Rinse the rice under cold water until water runs clear; set aside to drain.
- Step 2. In a large pan or pot, heat 2 tablespoons of oil over medium heat. Season chicken with salt, pepper, smoked paprika, cumin, curry powder, and chili powder.
- Step 3. Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Step 4. Add the remaining oil to the same pan. Sauté onions, garlic, and ginger until softened, about 3 minutes.
- Step 5. Stir in tomato paste, bell pepper, and diced tomatoes. Cook for another 5 minutes, stirring occasionally.
- Step 6. Add the rice and stir to coat with the tomato mixture.
- Step 7. Pour in the chicken broth and bring to a boil. Return the chicken to the pot, reduce heat to low, cover, and simmer for 25 minutes or until rice is cooked and liquid absorbed.
- Step 8. Remove from heat and let it stand covered for 5 minutes before fluffing the rice with a fork.
- Step 9. Garnish with fresh parsley or cilantro before serving.
Tips for Success
- Use parboiled or long-grain rice to get a fluffy texture without sticking.
- Adjust the chili powder to your preferred level of heat.
- Letting the rice rest covered after cooking helps it steam and absorb flavors better.
Variations & Substitutions
- Try substituting chicken thighs for shrimp or firm tofu for a different protein.
- Add chopped carrots or peas with the bell pepper for extra veggies.
- For a smokier flavor, add a small smoked chili or smoked paprika.
