5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Types / African / African Dinner

Jollof Rice and Chicken

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:11/02/2020Updated:4/20/2021
FacebookTweetPin8.8kYummlyEmail7Shares8.8k

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

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

Looking for more recipes? Follow on...
My Newsletter
Print

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!
4.91 from 20 votes
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 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
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram
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.

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Lincoln says

    Posted on 3/20 at 10:00AM

    Would this work with a chicken breast? Maybe if I just didn’t brown it first?

    Reply
  2. Sandra says

    Posted on 12/4 at 9:41PM

    Hello. Can I use jasmine rice instead of basmati or parboiled?

    Reply
    • ImmaculateBites says

      Posted on 12/6 at 5:54AM

      Parboiled rice would work best here.

      Reply
  3. Shauna O. says

    Posted on 12/2 at 10:12AM

    The flavors were amazing, but I cooked it with brown rice and the rice didn’t cook all the way so I kept adding water and the texture was off & the flavors were dulled 🙁 It’s my fault tho for changing up the rice I think. But if I were to use the same rice you used how long are you supposed to let the rice boil on the stove before putting it in the oven? is the rice supposed to fully cook on the stove first before going into the oven?

    Reply
    • ImmaculateBites says

      Posted on 12/2 at 4:35PM

      Hi Shauna! Sorry to hear about that. You bring the recipe to a boil, the place it in the oven. Hope this helps

      Reply
  4. Felicia Thayer says

    Posted on 11/2 at 6:35AM

    I was wondering if the vegetables used in this were fresh or frozen?

    Reply
  5. Shelly in VA says

    Posted on 7/19 at 2:14PM

    Absolutely love it! I made this for dinner and fell in love with the wonderful flavors. Another knock out! Thank you for sharing your recipes with the world.

    Reply
    • ImmaculateBites says

      Posted on 7/22 at 7:52PM

      Awesome ! Glad to hear it worked out well.

      Reply
  6. Michael says

    Posted on 4/19 at 9:50AM

    Hi Imma,

    My partner is Ghanaian and I made this for him! He truly loved it and was so happy. As I plan on making this in the future, is it possible to add beef stew meat instead of chicken? Please Advise.

    Thank you.

    Reply
    • ImmaculateBites says

      Posted on 4/19 at 1:07PM

      Hello, Yes it is . However , you will have use tender beef like sirloin. Or cook the beef before adding to the rice.

      Reply
    • Stoney says

      Posted on 11/3 at 5:28AM

      5 stars
      Why not,,,use anything or meat,,,could even use shrimp and smoked sausage,,would almost be like a gumbo

      Reply
  7. Elle says

    Posted on 4/27 at 3:54PM

    5 stars
    OMG! This was delicious! Thank you for this recipe!

    Reply
  8. Chantal says

    Posted on 4/15 at 5:32AM

    No this is wrong this is all wrong – it does not have ANY paprika and it never cooked with carrots In an iron skillet ??? Nah I’m offended

    Reply
    • Amber says

      Posted on 5/11 at 9:18PM

      What cooking vessel is the dish traditionally cooked on? I would sincerely like to know because Of appreciate African cusine and I would like to prepare it correctly.

      Reply
  9. Sharlot says

    Posted on 4/6 at 2:56AM

    Gonna be making this for a guy I’m dating once the scotch bonnet is in do I leave it in until serving? Or do I need to remove it at some point?

    Thank you

    Reply
    • ImmaculateBites says

      Posted on 4/6 at 5:41AM

      Hi Sharlot!
      You may leave it until serving or serve along with rice and chicken- some folks love the heat . So the smash the pepper with the rice for more heat and spice.

      Reply
  10. Pat says

    Posted on 3/5 at 4:20PM

    Simply Delish!!!! After 2 years of thinking Jellof rice was hard to make! Shalom and thanks for the easiest way I’ve seen to make this dish!!

    Reply
  11. Maame says

    Posted on 2/1 at 6:24AM

    Chanced on your website in 2018, my whole cooking is transformed my children love my food better and baking fantastic, you are a great person, thank you for all the lovely recipes, I can have effortless stress free cooking and still come out very well.
    Thank you

    Reply
    • ImmaculateBites says

      Posted on 2/2 at 4:03AM

      Happy to hear . Thank you so much!!!

      Reply
  12. Karen says

    Posted on 1/6 at 9:24AM

    I have now made this a few times for an African French girl who lives with me. I don’t eat meat but I followed the recipe and she tells me it’s the best she has had. I must make a vegetarian one for myself

    Reply
  13. Arnab says

    Posted on 12/4 at 11:52AM

    5 stars
    Sorry for my ignorance. But for how long should I pre heat the oven and in what temperature should I cook them. Thanks in advance Imma.

    Reply
    • imma africanbites says

      Posted on 12/6 at 9:22PM

      Hi Arnab. Preheat the oven at 350 degrees F and cook in the preheated oven for about 20 minutes then throw in the vegetables, cook until cooked another 10-15 minutes.

      Reply
  14. Danni Eldred says

    Posted on 9/30 at 6:24PM

    5 stars
    I made this recipe tonight, and it was delicious! So intensely flavorful and savory. I will definitely make it again. I wanted to thank you for sharing this–much appreciated.

    I don’t know if I was supposed to or not, but I covered my big skillet with heavy duty foil and a lid before putting the whole thing in the oven, and it came out perfectly. Blessings to you and yours.

    Reply
    • imma africanbites says

      Posted on 10/2 at 11:19PM

      Yaaay! Glad it turned out great for you Danni, although, I don’t cover it when I put it in the oven. Thanks for sharing, too, your results. 🙂

      Reply
  15. Lucy says

    Posted on 9/20 at 10:10AM

    Hi,
    I am planning on cooking this for a family event but i would like to use a whole chicken instead is this method still appropriate

    Reply
    • imma africanbites says

      Posted on 9/22 at 4:53PM

      Hi Lucy, I haven’t tried this recipe with whole chicken. But I guess it won’t be appropriate as whole chicken cooks longer than the rice. You might end up having dried or burnt rice.

      Reply
Older Comments
Newer Comments

Primary Sidebar

  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Southern Baked Mac and Cheese with evaporated milk

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2022 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!