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!

Jollof rice and chicken with vegetables served up in a cast iron skillet.

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?

Serving up an African style dinner straight from the oven.

How to Make Jollof Rice and Chicken

Sear the poultry, saute the aromatics, and add the basmati.
  1. 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.
  2. Wash the chicken thighs, then dry them with a paper towel.
  3. Season – Combine spices and mix well. Sprinkle both sides of the thighs with a generous amount of the spice blend. (Photo 1)
  4. 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)
  5. Preheat the oven to 350℉ (176℃).
  6. 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)
Add the liquid, return the chicken to the pan, and cook until the rice is tender.
  1. 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)
  2. 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)
  3. Serve – Remove from the oven, let it cool slightly, and serve warm.
Freshly made rice with jollof seasonings topped with perfectly seasoned chicken thighs.

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

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

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!
4.93 from 27 votes

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.

Nutrition Information:

Serving: 240g| Calories: 605kcal (30%)| Carbohydrates: 82g (27%)| Protein: 23g (46%)| Fat: 20g (31%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 9g| Trans Fat: 0.1g| Cholesterol: 78mg (26%)| Sodium: 1298mg (56%)| Potassium: 679mg (19%)| Fiber: 5g (21%)| Sugar: 6g (7%)| Vitamin A: 1215IU (24%)| Vitamin C: 31mg (38%)| Calcium: 79mg (8%)| Iron: 3mg (17%)

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4.93 from 27 votes (4 ratings without comment)

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