Jollof Rice
The Best Jollof Rice with bold spices, tender chicken, and a deep tomato flavor. A delicious party-style rice dish that’s always a crowd favorite.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Nigerian, West African
- Diet: Gluten Free
Ingredients
For the Chicken:
1500 g chicken thighs
Handful of onion, chopped
Thumb-sized ginger, peeled
2 garlic cloves, smashed
1 tsp thyme
1 tsp curry powder
1 tsp salt
2 tsp crushed chicken bouillon cubes
1/2 cup water
For the Tomato Sauce:
6 medium tomatoes (600g)
3 large bell peppers (550g)
1–2 scotch bonnet peppers
1/2 small red onion
1 bulb garlic (optional)
Few sprigs thyme (optional)
For the Rice:
6 cups long-grain parboiled rice, rinsed
1/2 cup oil
1/2 cup chopped onion
12 oz tomato paste (327g)
1 1/2 cups blended tomato sauce
2 1/2 tsp salt
1 tsp crushed bouillon cube
1 tbsp dried thyme
2 bay leaves
1 tbsp curry powder
2 cups chicken stock
2 cups water
Instructions
Prepare the chicken: Season chicken with onion, ginger, garlic, thyme, curry powder, salt, and bouillon. Cook on low heat for 10 minutes, then add water and simmer to create stock. Remove chicken and strain stock.
Fry the chicken: Heat oil and fry chicken (with onion if desired) until golden brown. Set aside.
Make the sauce: Roast tomatoes, bell peppers, onion, and garlic at 400°F (200°C) for 30 minutes. Blend into a smooth paste.
Cook base: Heat oil, sauté onions, then fry tomato paste until darkened and oil separates (about 15 minutes).
Add sauce: Stir in blended sauce, salt, bouillon, thyme, bay leaves, and curry powder. Add stock and water, simmer for 5 minutes.
Cook rice: Add rinsed rice, ensuring liquid is slightly above the rice. Cover tightly and cook on medium heat for 25 minutes, then low for 5–10 minutes.
Serve: Mix well and serve with fried chicken, plantains, or salad.
Notes
Frying the chicken adds extra flavor but can be skipped for a lighter version.
Rinse rice thoroughly to prevent stickiness.
Fry tomato paste well to avoid a sour taste.
Cover tightly to trap steam and cook rice evenly.
For smoky “party Jollof,” allow slight burning at the bottom.
Adjust spice by reducing scotch bonnet or removing seeds.
Find it online: https://allcookedup.com/jollof-rice/
