Jollof Rice and Chicken
This jollof rice and chicken is an easy yet tasty one-pan meal enjoyed in West African countries. It’s bursting with flavors from the tomato sauce, paprika, scotch bonnet, and the juices coming off the well-seasoned chicken thighs. Serve it on regular weeknights or as a main course during the holidays!
This recipe was inspired by my mini chef’s desire for chicken thighs and rice. It’s a one-pan meal spin-off of the ever-popular jollof rice.
And since we always love rice with chicken, why not make them both in one pot? It saves a lot of time and reduces cleanup. Not to mention that it’s family-approved!
In just a single pan, you’ll get an entire meal – chicken, rice, and veggies. What more would you ask for?
How to Make Jollof Rice and Chicken
- Rinse the rice by covering it with water in a large bowl. Swish the grains with your hands, and then drain the water. Repeat until the water runs clear, drain, and set aside.
- Wash the chicken thighs, then dry them with a paper towel.
- Season – Combine spices and mix well. Sprinkle both sides of the thighs with a generous amount of the spice blend. (Photo 1)
- Sear – Heat about 2 tablespoons of oil in a skillet, Dutch oven, or oven-safe pan. Brown chicken for about 3 minutes on each side. Remove from the pan and set aside. (Photo 2)
- Preheat the oven to 350℉ (176℃).
- Toast – Remove excess oil from the pan, leaving 2-3 tablespoons of oil. Add the onions, thyme, garlic, and sauté until soft but not golden, 2-3 minutes. Then add the rice and stir for another 2 minutes. (Photos 3-4)
- Assemble – Gently pour in the tomato sauce, chicken stock, salt, paprika, white pepper, curry powder, and chicken bouillon. Stir, add the chicken back, and bring to a boil. (Photos 5-6)
- Bake – Place in the preheated oven and cook for about 20 minutes. Then, add the vegetables and cook for an additional 10-15 minutes. (Photos 7-8)
- Serve – Remove from the oven, let it cool slightly, and serve warm.
Recipe Notes and Tips
- Swap out the traditional spices with your favorite blend for a non-traditional twist on a classic chicken and rice dinner.
- Feel free to replace the thighs with drumsticks.
- You could replace the tomato sauce with pureed fresh tomatoes.
- Any white long-grain rice works well with this recipe. If using brown rice, increase the liquid to 2 cups for every 1 cup of rice and extend the cooking time by 30-40 minutes.
- Feel free to omit the scotch bonnet and cayenne pepper for a kid-friendly jollof rice.
Storing and Make-Ahead Instructions
Simply cool and store leftover jollof rice and chicken in an airtight container in the refrigerator for 2-3 days or in the freezer for 2-3 months.
Reheat rice with a splash of water in the microwave or oven.
More One-Pot Chicken and Rice Recipes
- Cilantro Lime Chicken and Rice
- Puerto Rican Chicken and Rice
- Chicken Broccoli Rice Casserole
- Caribbean Jerk Chicken and Rice
Watch How to Make It
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This blog post was first published in March 2015 and has been updated with additional tips, new photos, and a video
Jollof Rice and Chicken
Ingredients
The Chicken
- 2½-3 pounds (1.2k-1.4k) chicken thighs (about 6 thighs)
- 2 teaspoons (11-12g) salt
- 2 teaspoons (10g) onion powder
- 1 teaspoon (2g) fresh thyme or oregano
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (1-2g) white pepper
- ½ teaspoon (1g) cayenne pepper
- ½ teaspoon (2-3g) chicken bouillon powder or salt
Jollof Rice
- 2 tablespoons (28ml) oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 teaspoon (2g) fresh thyme
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (5g) minced ginger
- 2 cups (392g) uncooked rice (I used basmati rice)
- 1 8-ounce can tomato sauce
- 3 cups (710ml) chicken stock or water
- 1 teaspoon (6g) salt
- 1 teaspoon (3g) paprika
- 1 teaspoon (3g) white pepper
- ½ teaspoon (1-2g) curry powder
- ½-1 teaspoon (2-5g) chicken bouillon
- ½ pound (225g) or more vegetables (carrots, peas, green beans, etc.)
- 1 scotch bonnet pepper or hot pepper (optional)
Instructions
Chicken Thighs
- Wash the chicken thighs, then dry them with a paper towel. Combine salt, onion powder, thyme, garlic powder, smoked paprika, white pepper, cayenne, and bouillon, and mix well.
- Sprinkle both sides of the thighs with a generous amount of the spice blend. Or you could use salt, pepper, and your favorite spice mix.
- Heat about 2 tablespoons of oil in a skillet, Dutch oven, or oven-safe pan. Brown the chicken for about 3 minutes on each side, being careful not to burn it. Remove from the pan and set aside.
Jollof Rice
- Preheat the oven to 350℉ (176℃).
- Rinse the rice by covering it with water in a large bowl. Swish the grains with your hands, and then drain the water. Repeat until the water runs clear, drain, and set aside.
- Remove excess oil from the pan, leaving 2-3 tablespoons of oil. Add the onions, bell pepper, thyme, garlic, and sauté until soft but not golden, 2-3 minutes. Then add the rice and stir for another 2 minutes.
- Add onions, thyme, garlic, and ginger, and sauté until soft but not golden, 2-3 minutes. Then add the rice and stir for another 2 minutes.
- Gently pour in the tomato sauce, chicken stock, salt, paprika, white pepper, curry powder, and chicken bouillon—everything else EXCEPT the vegetables. Stir, add the chicken back, and bring to a boil.
- Place in the preheated oven and cook for about 20 minutes. Stir in the vegetables and cook for another 10-15 minutes.
- Remove from the oven, let it cool slightly, and serve.
Tips & Notes:
- For brown rice, increase the broth or water to 4 cups, and the cooking time to 50-60 minutes.
- Please note that the nutritional information is a rough estimate and can vary significantly depending on the products used in the recipe.
Made this today. Not like my mom’s jollof but just as good. I was so proud of making this I actually called her to let her know I found a recipe almost comparable to hers. Thank you for posting this. I will definitely be making it again.
What temperature was the oven preheated to when you put the rice into the oven?
350 Degrees
I am so making this. It looks delicious. Thank you for this!
Just wondering what temperature you have the oven set at when you put the skillet in there?
I usually bake it at 350 degrees F
Hi, Can I use canned chopped tomato and blend it?
You sure can.
I saw this a reference to the rice on twitter and then of course headed to pinterest. WHOA!! I’m in heaven!
Hi Jeri! Let me know how it works out for you
Do you cover the rice when u put it in the oven?
No, I don’t cover.
We LOVE this recipe. I make it every couple weeks. I make it with just 4 thighs, set aside the leftover rice, and then put poached eggs over the rice for lunch the next day. So, so good.
Hi Bethany! So happy to hear it is a hit in your household.And thanks for the feedback!
I am so on this one tomorrow… I have visitors and i hope it will come out well. I had plans of cooking chicken and rice, i was still figuring out how. Wondering if you have a recipe of East African Pilau rice? I miss it and i don’t know the perfect way to cook it, i used to eat it back home. I really like your blog #LoveFromBelgium
Hi! I am working on that, will have it up in a week or two. This rice is absolutely delicious do try it while waiting for the rice pilau
Hi! I love your rice and actually I’m cooking it.
Sorry for my writhing I’m French, is it possible
for me to have your blog or website cooking?
I love cooking and so far I like your rice, thanks much for sharing
Salut Ophelle! Je parle français. Tu peux écrit en français?
Totally sexy for you to reply in French!
Thanks deejay, I APPRECIATE YOU!!!
Meant to put 5 stars
Tried this recipe and it was awesome. Came out exactly same as picture and tasted real yummy
Looks soooo good!
Thanks Akua
Somehow it didn’t post my whole comment…I tried several recipes up till now and all worked out pretty well….thanks and I am looking forward for more
Hello from Germany!
I love your Blog. African recipes are so hard to find cause every Family or Tribe has their own way of cooking the same dish but ain’t write it down, just give the skill and what ingredients to use from mother to child…I am married to a Camer and now I am able to cook some of his favorite dishes without asking him or call his mum
Hey Kristin, I totally agree with you.Some great African recipes have been buried away. Hopefully now with the explosion of the internet, we can start documenting some of these recipes so it can be accessible to anyone. Thanks for taking the time to comment. So happy to hear you keep hubby satisfied with these recipes.
This looks so delicious! I cannot wait to cook this wonderful recipe!
Hi Angela, it taste even better. Please let me know how you like it. Thanks
You want us to place it in the oven for 20 mins but it doesn’t mention the degrees
Cook at 350 Degrees F.
Hi,
Great recipe! i am definitely making this for lunch today!
Quick question though, when did you add the browned chicken? step 5 or 6?
Thanks!
Hi Tamkara, after you add the stock.
please what sort of tomatoes sauce did you use. It’s not clear. Did you make the tomatoe sauce separately or was it from a jar? Thanks
Hi Mama Conrad, I used canned tomato sauce. Please let me know how it works for you . Thanks
I was wondering how the rice was being cooked but I see in the directions that you used chicken stock. I re-read because I didn’t see the stock in the ingredient list.
Is the rice already cooked or is it raw rice?
Hi, It is raw rice, I updated the recipe to be more explicit. Thanks for taking the time to comment.Let me know if you do make it
This is sooo funny. As soon as I saw this, I jumped on it – totally “my type” of midweek meal. Then I saw your reference to mine. Now you know I’m going to have to make this and reference back to YOU. We’re just going to bouncing back and forth between each others blogs!!
Oh, and OMG, I have been making your Jerk Chicken (oven version) repeatedly. I’m going to blog it on Monday!! I’m so excited, I am addicted! AND your Rice with Beans!! I did make it a bit differently though, I found drumsticks here in Aus aren’t juicy enough so they don’t drop much liquid. So I never had enough to make a sauce. So I found the best way was to use up all the marinade on the chicken, basting it on thickly. It doesn’t come out crunchy doing it that way, but instead you end up with a thick sticky coating. Am obsessed with it! Can’t wait for you to see it and tell me whether you approve or whether you scold me for toying with your recipe!!
I know what you mean Nagi. We keep bouncing from each other’s blog.I have cooked quite a few of your recipes and I am SUPER happy with them. Don’t think am stopping there. Can’t wait to see your Jerk Chicken and rice- I know it is going to be Drool Worthy !!!!
57 7
I love it!!!!!
Awesome!