Description
This hearty and flavorful Homemade Jollof Rice and Chicken recipe brings a vibrant West African classic to your table. Featuring tender marinated chicken thighs or drumsticks, simmered with aromatic spices and a rich tomato base, combined with perfectly cooked long-grain parboiled rice, this dish offers a delicious balance of savory, spicy, and sweet flavors. Ideal for family dinners and special occasions, it’s a one-pot meal that captures the essence of traditional Nigerian cuisine.
Ingredients
Scale
Rice and Chicken
- 2 cups Long-Grain Parboiled Rice
- 4-6 pieces Chicken (Thighs or Drumsticks)
- 1 teaspoon Salt (to taste)
- Black Pepper (to taste)
- 1 teaspoon Dried Thyme
Vegetables and Aromatics
- 2 medium Onions, finely chopped
- 4 pieces Tomatoes (fresh or 1 can crushed tomatoes)
- 2 tablespoons Tomato Paste
- 1 each Red Bell Pepper, chopped
- 1 each Green Bell Pepper, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1-2 pieces Bay Leaves
- Chili Powder (to taste)
Liquids and Oil
- 4 cups Chicken Broth or Water
- 1/4 cup Vegetable Oil
Instructions
- Marinate the Chicken: Clean the chicken pieces thoroughly, pat them dry, and season evenly with salt, black pepper, and dried thyme. Allow the chicken to marinate for at least 30 minutes so the flavors infuse.
- Brown the Chicken: Heat vegetable oil in a large pot over medium-high heat. Add the marinated chicken and brown on all sides for about 5-7 minutes to develop a flavorful crust. Remove the chicken from the pot and set aside.
- Sauté Onions: In the same pot, add the finely chopped onions and sauté for about 5 minutes until they become translucent and fragrant, creating the flavorful base for the dish.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute to release their aromatic qualities.
- Cook Tomatoes and Tomato Paste: Add the chopped tomatoes and tomato paste to the pot. Cook the mixture down for about 10 minutes until it reduces into a rich, thick sauce.
- Add Bell Peppers: Incorporate the chopped red and green bell peppers, continuing to cook for 5 minutes to soften and blend their sweetness into the sauce.
- Season the Sauce: Add dried thyme, bay leaves, chili powder, salt, and black pepper to the pot. Stir well and let the seasonings simmer for a few minutes to marry the flavors.
- Reintroduce the Chicken and Add Liquid: Return the browned chicken pieces to the pot. Pour in the chicken broth or water, then bring the entire mixture to a gentle boil.
- Add and Cook Rice: Rinse the parboiled rice under cold water, then add it to the pot. Stir gently to combine, reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and cooked through.
- Check and Adjust: Check the rice for doneness; if it needs more cooking or liquid, add a little more broth or water and continue cooking for an additional 5-10 minutes.
- Fluff and Serve: Remove the bay leaves, fluff the rice gently with a fork to separate grains, and serve the jollof rice hot alongside the chicken.
Notes
- Marinating the chicken ensures deeper flavor penetration and tender meat.
- Using parboiled rice helps prevent the dish from becoming mushy.
- Adjust chili powder according to your preferred spice level.
- For a smokier flavor, allow the rice to cook undisturbed towards the end to develop a lightly toasted bottom layer (known as ‘party rice’).
- Chicken broth enhances flavor better than water but water can be used as a substitute.
