Name: Jollof Rice With Chicken
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: West African
Ingredients: For the chicken marinade:; 6–8 chicken thighs or drumsticks; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp thyme; 2 tbsp oil; For the jollof rice:; 2 cups long-grain parboiled rice (or basmati); 2 red bell peppers; 2–3 tomatoes (fresh or 1 can diced); 1 onion; 1 scotch bonnet or habanero (optional); 3 tbsp tomato paste; 2 cloves garlic; 1 tbsp grated ginger; 3–4 cups chicken broth or water; 1 bay leaf; 1 tsp curry powder; 1 tsp thyme; 1 tsp salt (or to taste); 1/4 cup oil; 1 tbsp butter (optional)

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Jollof Rice with Chicken is one of my favorite one-pot meals — deeply flavorful, vibrant, and always a crowd-pleaser. This beloved West African dish combines long-grain rice simmered in a rich tomato and pepper sauce with juicy, seasoned chicken pieces. Every bite is a perfect blend of smoky, savory, and slightly spicy goodness. Whether for a weekday dinner or a festive gathering, it never disappoints.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, packed with bold flavors, and made in just one pot — which means fewer dishes for me to clean. The chicken is tender and well-seasoned, while the rice soaks up the deeply spiced sauce to become beautifully orange-red and aromatic. It’s the kind of dish that fills the house with incredible smells and brings people to the table fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

Chicken thighs or drumsticks
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Thyme
Oil

For the jollof rice:

Long-grain parboiled rice (or basmati)
Red bell peppers
Tomatoes (fresh or canned)
Onion
Scotch bonnet or habanero pepper (optional, for heat)
Tomato paste
Garlic
Ginger
Chicken broth or water
Bay leaf
Curry powder
Thyme
Salt
Oil
Butter (optional, for richness)

Directions

Marinate and cook the chicken:
I season the chicken with salt, pepper, garlic powder, onion powder, paprika, and thyme. I let it marinate for at least 30 minutes (or overnight), then sear it in a pot with oil until browned on both sides. I set it aside.
Blend the base:
In a blender, I blend tomatoes, bell peppers, onion, and scotch bonnet (if using) until smooth.
Make the sauce:
In the same pot, I heat oil and sauté chopped onions until translucent. I stir in tomato paste and cook it down for a few minutes, then pour in the blended mixture. I add garlic, ginger, curry powder, thyme, and a bay leaf, then simmer for 10–15 minutes until the sauce thickens and deepens in color.
Add the rice and chicken:
I rinse the rice and stir it into the sauce. I nestle the browned chicken into the pot, pour in enough broth to just cover the rice, and bring it to a simmer.
Cook the jollof:
I reduce the heat, cover the pot with foil and a lid, and let it cook on low for about 30 minutes, checking and stirring occasionally to prevent burning. Once the rice is tender and the liquid is absorbed, I fluff it gently and let it rest for a few minutes.
Serve:
I garnish with extra sliced onions or peppers if I like, and serve hot — usually with a side of fried plantains or salad.

Servings and timing

This recipe serves 4–6 and takes about 1 hour and 15 minutes, including prep and cooking time.

Variations

Sometimes I use boneless chicken thighs for faster cooking, or add shrimp near the end for a surf-and-turf twist. I’ve also stirred in vegetables like peas or green beans for extra color and nutrition. For a smoky flavor, I add a small amount of smoked paprika or cook it over charcoal (party jollof style).

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I sprinkle a bit of water over the rice and warm it on the stovetop or in the microwave. It also freezes well — I portion it out and thaw before reheating for quick meals later on.

FAQs

What kind of rice should I use?

I prefer long-grain parboiled rice for its ability to hold up during long simmering without getting mushy. Basmati works too, but I adjust the liquid slightly.

Can I make it less spicy?

Yes — I leave out the scotch bonnet or use a milder pepper. I still get tons of flavor from the tomato and spices.

Do I need to pre-cook the rice?

No — the rice cooks right in the sauce, absorbing all that rich flavor as it simmers.

Why cover the pot with foil?

The foil traps steam and helps the rice cook evenly without burning the bottom. It’s a traditional trick I always use for perfect texture.

Can I bake it instead?

Yes — I sometimes finish the dish in a 350°F oven (covered tightly) for about 30–35 minutes after assembling everything in a Dutch oven or baking dish.

Conclusion

Jollof Rice with Chicken is one of those timeless recipes that brings joy with every bite. It’s rich, vibrant, and deeply comforting — the kind of dish that turns any meal into a celebration. Whether I’m making it for a quiet dinner or a full table of friends and family, it always earns a place at the center of the table.