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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!
Course Main
Cuisine African
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 -7
Calories 362kcal
Author Imma


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


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.


Calories: 362kcal | Carbohydrates: 61g | Protein: 6g | Sodium: 1892mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2730IU | Vitamin C: 8.4mg | Calcium: 43mg | Iron: 1.6mg