Jollof Rice with Chicken– You will love this easy, flavorful West African one-pot chicken and rice dish! Perfect for regular nights, big parties, and special occasions!
Course
dinner, Main Course
Cuisine
African
Keyword
chicken and rice, jollof rice recipe
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings5
Calories448kcal
Ingredients
2bell peppersone sliced into long strips, one diced
2tablespoonswhite vinegar
Kosher salt
2tsponion powder
1tspdried thyme
¾tspcayenne or 1 tsp smoked paprika
1tspcurry powder
2dried bay leaves
2tbspvegetable oil
1pound boneless skinless chicken thighscut in 2-inch pieces - 500 g
1medium oniondiced
1piece fresh ginger, peeled and grated1 inch
2clovesgarlic minced
1cupjasmine ricerinsed well and drained
1½cupschicken stock
¼cuptomato paste
scallions or parsley for topping
Instructions
In a small bowl toss the sliced bell pepper with 2 tbsps of vinegar and ½ teaspoon salt. Set the bowl aside while you make the rest of the recipe.
Preheat oven to 350F/180C.
Now, you want to combine onion powder, thyme, cayenne, curry powder, and 1 bay leaf in a spice grinder and pulse all the spices together until finely ground! (Yes, you read that correctly, grind one of the bay leaves). If you don’t have a spice grinder, you can use a mortar and pestle or a small blender. And worst-case scenario, try to chop the bay leave as fine as possible.
Heat the oil over medium-high heat in a Dutch oven or a large skillet with a heavy bottom and an oven-proof lid. Generously season the chicken with salt, then add to the hot oil. Cook, turning the pieces occasionally, until browned, about 5 minutes - We’re not looking to cook it all the way through here, more like 75%. Don’t crowd the pan; work in batches if you have to. Remove the chicken and place in a bowl next to the stove.
Add the onion and diced pepper to the same skillet and sprinkle with salt. Cook, stirring occasionally until they start to soften, about 5 minutes.
Stir in the ginger, minced garlic and all of the spice mixture along with 2 teaspoons of salt, then stir in the rice. Cook, stirring, until the rice is toasted, about 2 minutes. Add the tomato paste and cook, stirring for 1 minute, then add the chicken stock and the remaining bay leaf as well as the chicken and bring to a boil. Cover, transfer to the oven, and bake until the rice is tender and has absorbed all of the liquid, about 20 minutes. Remove from the oven and let stand for 5 minutes.
Once completely cooked, cover the rice and season with some more salt to taste. Drain the pepper slices from the vinegar marinade (save leftover as a dressing) and scatter over the hot rice along with scallions and/or parsley and serve.
Recipe Notes
You can also make this dish exclusively on the stovetop. Rather than transfer it to the oven, cover and set the element to a low simmer for 20 or until the rice is cooked. Let stand for 5 minutes before serving.
You can save the leftover vinegar from soaking the bell peppers for making salad dressing.
This recipe tastes great with beef as well.
For some more color, add some frozen peas.
Nutrition Facts
Jollof Rice with Chicken
Amount Per Serving (1 /4)
Calories 448Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 91mg30%
Sodium 282mg12%
Potassium 577mg16%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 6g7%
Protein 21g42%
Vitamin A 1761IU35%
Vitamin C 65mg79%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.