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!

Course Main

Cuisine African

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 605kcal

Author Imma

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.

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