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