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Home / Types / African / African Dinner

Jollof Rice and Chicken

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Author: Imma Published:11/02/2020Updated:4/20/2021
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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 from the well-seasoned chicken thighs. Serve it over regular nights or as a main course during the holidays!

Jollof Rice and Chicken

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 (recipe HERE). 

And since we always love Jollof Rice with chicken, why not make them both in one pot? It saves so much time, and also lesser clean up. 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?

Jollof Rice and Chicken

Jollof Rice and Chicken Ingredients

I have made this recipe a couple of times before it had its approval. The chicken must come out tender, and the rice light and fluffy. And because everything cooks together in just one pan, the rice is incredibly flavorful. The juices of the chicken enhance the rice dish, making it really quite tasty.

Now to make this remarkable chicken and rice recipe, you’ll need:

  • onion and garlic
  • dried thyme
  • uncooked rice (I use basmati for this recipe)
  • canned puree tomato sauce
  • chicken stock or water
  • white pepper
  • scotch bonnet or hot pepper
  • vegetables (carrots, peas, and green beans)

And we don’t just go with salt and pepper for our chicken. I make sure that it’s well-seasoned so its juice flavor is enhanced. We’ll be needing the following to create a spice blend for our chicken.

  • salt and white pepper
  • onion powder and garlic powder
  • dried thyme or oregano
  • smoked paprika
  • cayenne pepper
  • chicken bouillon (or you may replace with salt)

It’s a bit of a long ingredient list, but nothing unusual or hard to find. The chicken thighs are seasoned and then browned. Then the rice is made with the browned bits of the chicken. Brought to a boil and finished off in the oven.

The best part of this is that it doesn’t overcook nor stick to the bottom of the pan!

Recipe Variations

This one-pan recipe always works great all the time. Now, if you want to go a little adventurous with this recipe, you can check out these suggested variations below.

  • You may swap chicken with beef stew meat, HOWEVER, you’ll have to use the tender ones like beef sirloin. And cook the meat first before adding to the rice.
  • Don’t have chicken thighs on hand? You may use drumsticks, but just make sure they’re of the same quantity as stated in the recipe.
  • You can also use fresh chopped tomatoes and just blend them until it is pureed.
  • Aside from those veggies mentioned above, you may also add some corn kernels, bell pepper, and even shredded cabbage.
  • If you don’t have basmati rice on hand, you may replace it with white long-grain rice with the same ratio of rice and water.
  • This recipe isn’t that spicy. But if you have low-heat tolerance, you may omit the scotch bonnet or adjust the cayenne pepper in the chicken.

Storing and Making Ahead Instructions

For any leftovers, simply store cooled Jollof Rice and Chicken in an airtight container in the refrigerator for about 2-3 days. And when read to serve it again, just transfer them to a microwave-safe plate and heat up in the microwave until they’re piping hot.

More One-Pot Chicken and Rice Recipes

Love more easy family recipes like this? Check these other one-pan chicken and rice recipes below.

  • Cilantro Lime Chicken and Rice
  • Puerto Rican Chicken and Rice
  • Chicken Rice Broccoli
  • Caribbean Jerk Chicken and Rice

Jollof Rice and Chicken

 

How To Make Jollof Rice and Chicken

Jollof Rice and ChickenWash chicken thighs, wipe with a paper towel. Combine spices and mix well. Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and pepper or your favorite spice mix. Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan. Brown chicken on both sides for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn.

Pre-heat oven 350 degrees F (176C). Put the rice into a large bowl, cover with cold water, and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Remove from the pan and set aside. Remove excess oil from the pan and leave approximately about 2-3 tablespoons oil. Add onions, thyme, garlic, and sauté until soft but not golden, about 2-3 minutes. Then add rice and stir for another 2minutes.

Jollof Rice and Chicken

Gently pour tomato sauce, and add all the remaining ingredients: chicken stock, paprika, white pepper, salt, and bouillon EXCEPT the vegetables. Add the chicken back and bring it to a boil. Place in a pre-heated oven and cook for about 20 minutes then throw in the vegetables and cook for another 10-15 minutes. Remove let it cool and serve.

Jollof Rice and Chicken

Watch How To Make It

[adthrive-in-post-video-player video-id=”U8lqlxEW” upload-date=”2020-11-02T07:16:25.000Z” name=”Jollof Rice and Chicken” description=”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 from the well-seasoned chicken thighs. Serve it over regular nights or as a main course during the holidays!” player-type=”collapse” override-embed=”false”]

This blog post was first published in March 2015 and has been updated with an additional write-up and a video.

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Jollof Rice and Chicken
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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 from the well-seasoned chicken thighs. Serve it over regular nights or as a main course during the holidays!
4.92 from 25 votes
Prep: 15 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr 5 minutes mins
African
Servings 6 -7

Ingredients

Jollof Rice

  • 2 tablespoons (28ml) oil
  • 1 medium onion
  • ½ teaspoons (0.46g) dried thyme
  • 2 teaspoon (10g) minced garlic
  • 2 cups (370g) uncooked rice (I used basmati rice)
  • 8 ounce (224g) canned puree tomato sauce
  • 3 cups (720ml) chicken stock or water
  • 1 teaspoon (5g) salt
  • 1 teaspoon (2g) paprika
  • 1 teaspoon (2g) white pepper
  • ½ -1 teaspoon (1g-2g) chicken bouillon
  • ½ pound (226.8g) or more vegetables (carrots, peas, green beans)
  • scotch bonnet pepper or hot pepper (optional)

Chicken Thighs

  • 2 ½- 3 pound (1133.98g-1360.77g) chicken thighs , about 5-6
  • 2 teaspoon (10g) salt
  • 2 teaspoon (4g) onion powder
  • ½ teaspoon (0.46g) dried thyme or oregano
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon (2g) smoked paprika
  • ½ teaspoon (1g) white pepper
  • ½ teaspoon (1g) cayenne pepper
  • ½ teaspoon (1g) chicken bouillon powder (you may replace with salt

Instructions

Chicken Thighs

  • Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.
  • Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and pepper or your favorite spice mix.
  • Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan.
  • Brown chicken on both sides for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn.

Jollof Rice

  • Pre-heat oven 350 degrees F (176C).
  • Put the rice into a large bowl, cover with cold water, and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
  • Remove from the pan and set aside.
  • Remove excess oil from the pan and leave approximately about 2-3 tablespoons oil.
  • Add onions, thyme, garlic, and sauté until soft but not golden, about 2-3 minutes. Then add rice and stir for another 2minutes.
  • Gently pour tomato sauce, and add all the remaining ingredients: chicken stock, paprika, white pepper, salt, and bouillon EXCEPT the vegetables. Add the chicken back and bring to a boil.
  • Place in a pre-heated oven and cook for about 20 minutes then throw in the vegetables and cook for another 10-15 minutes.
  • Remove let it cool and serve.

Nutrition Information:

Calories: 362kcal (18%)| Carbohydrates: 61g (20%)| Protein: 6g (12%)| Sodium: 1892mg (82%)| Potassium: 330mg (9%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 2730IU (55%)| Vitamin C: 8.4mg (10%)| Calcium: 43mg (4%)| Iron: 1.6mg (9%)
Author: Imma
Course: Main
Cuisine: African
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Nutrition Facts
Jollof Rice and Chicken
Amount Per Serving
Calories 362
% Daily Value*
Sodium 1892mg82%
Potassium 330mg9%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 2730IU55%
Vitamin C 8.4mg10%
Calcium 43mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews
  1. Mary Kate says

    Posted on 6/6 at 5:23AM

    5 stars
    I can’t wait to try this! My daughters are half Ghanaian, and love jollof rice and chicken. I actually spent a year in Ghana myself, but can never seem to get my jollof tasting the way my friends make it. I am hoping cooking it in the oven will do the trick. Thanks for sharing.

    Reply
    • imma africanbites says

      Posted on 6/7 at 5:25AM

      Hi, Mary Kate. Your family would surely love this. Let me know how it turns out for you. 😉 Enjoy!

      Reply
      • Debby Marie Graves says

        Posted on 8/28 at 6:07PM

        Hey what temperature do you put the oven on it sounds really good I cannot wait to try it

      • ImmaculateBites says

        Posted on 8/28 at 6:11PM

        It’s 350 degrees F.

      • Iesha says

        Posted on 8/31 at 3:25PM

        5 stars
        Thank you I was wondering the temp myself!!

  2. Rhonda Vick says

    Posted on 5/25 at 3:24PM

    Hi,

    I plan on making this recipe this weekend. I have a quick question. When so I add the scotch bonnet? Is it Step 6 when I add the vegetables?

    Reply
    • imma africanbites says

      Posted on 5/25 at 7:31PM

      Hi, Rhonda.Yes, you add the scotch bonnet in Step 6. Have a great weekend!

      Reply
  3. Erica says

    Posted on 1/11 at 1:35PM

    5 stars
    Hi let me first and foremost say that I’m so happy to have found your blog! This is amazing! Just wondering would this work just the same if I used drumsticks instead of thighs? Thank you!

    Reply
    • ImmaculateBites says

      Posted on 1/12 at 6:32AM

      Hi Erica, Yes be sure to use the same quantity of chicken and fully cover rice.

      Reply
  4. Kate says

    Posted on 9/11 at 4:13PM

    What do you remove from the pan in step 2?

    Reply
    • ImmaculateBites says

      Posted on 9/13 at 8:06AM

      The chicken thighs – and any visible burns from the chicken.

      Reply
  5. Emogene says

    Posted on 8/27 at 1:26PM

    5 stars
    I have made this rice n chicken a few times already n I’m making it again today my family loves it soo delicious thanks for sharing

    Reply
  6. MM says

    Posted on 6/3 at 8:15AM

    I really want to make this, but would love to put scotch bonnet in it. how much would you suggest? Thank you!!

    Reply
    • ImmaculateBites says

      Posted on 6/4 at 5:06AM

      One has the perfect balance of heat- Hot but not too much . I just throw it in , pierce with fork for more heat.

      Reply
  7. Emogene says

    Posted on 2/26 at 11:28AM

    5 stars
    I have made this dish before my family loved it soo delicious making it again today thanks for sharing

    Reply
    • ImmaculateBites says

      Posted on 2/27 at 7:40AM

      Awesome! So glad to hear it worked out well for you. Thanks for letting me know.

      Reply
  8. Chris says

    Posted on 1/4 at 6:28PM

    Hi. Just to clarify is it tomato sauce or tomato paste that you used? Confused by puree

    Reply
    • ImmaculateBites says

      Posted on 1/4 at 7:37PM

      Hi Chris! It’s tomato sauce not paste.

      Reply
      • Janet Kabiru says

        Posted on 4/15 at 8:46PM

        Hi. I had a related question – what is meant by tomato sauce? Is it just pureed whole or crushed canned tomatoes?

      • imma africanbites says

        Posted on 4/18 at 4:08AM

        Hello. I used pureed tomato sauce for this recipe.

    • Don says

      Posted on 11/15 at 6:23AM

      You do real MVP. I was just about to make a tomato rice bomb with 8 oz of straight tomato paste.

      Reply
  9. Yasmine Turay says

    Posted on 10/10 at 5:27PM

    I am beginning to cook African food since my mom moved backed to Africa and I have to fend for myself lol. This was a great and easy recipe to cook especially for a beginner like me. Thank you!

    Reply
    • ImmaculateBites says

      Posted on 10/11 at 12:12PM

      Awesome! Am glad to hear it worked out well for you.

      Reply
  10. Barbara Forson says

    Posted on 9/26 at 2:50PM

    Very yummy … will keep doing this recipe

    Reply
    • ImmaculateBites says

      Posted on 9/29 at 5:54AM

      Awesome!!!

      Reply
  11. Jackie says

    Posted on 2/20 at 4:05PM

    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.

    Reply
  12. juanita says

    Posted on 2/10 at 2:52AM

    What temperature was the oven preheated to when you put the rice into the oven?

    Reply
    • ImmaculateBites says

      Posted on 2/10 at 2:28PM

      350 Degrees

      Reply
  13. helen says

    Posted on 11/22 at 10:20AM

    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?

    Reply
    • ImmaculateBites says

      Posted on 11/23 at 8:36AM

      I usually bake it at 350 degrees F

      Reply
  14. Nikke says

    Posted on 10/9 at 4:26AM

    Hi, Can I use canned chopped tomato and blend it?

    Reply
    • ImmaculateBites says

      Posted on 10/9 at 4:43AM

      You sure can.

      Reply
  15. Jeri says

    Posted on 7/13 at 2:18PM

    I saw this a reference to the rice on twitter and then of course headed to pinterest. WHOA!! I’m in heaven!

    Reply
    • ImmaculateBites says

      Posted on 7/13 at 7:57PM

      Hi Jeri! Let me know how it works out for you

      Reply
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