Jollof Rice is a one-pot delicious Nigerian dish. You can skip the chicken and still enjoy flavorful, perfectly cooked rice, which you can serve alongside any grilled meat. There are different versions of this dish, because it got popular in various countries like Ghana and Cameroon, and they have added their own touch to it. Watch the video tutorial in this post and learn how to make this classic African dish!
What is Jollof Rice?
The Jollof Rice Recipe I’m sharing today is simple and straight forward! I have added baked chicken, but you can skip the chicken or replace it with fish. This African delight consists of fluffy rice that’s full of fantastic flavor coming from warm spices and vegetables like bell pepper, onion, and garlic.
Jollof rice is perfect for parties and can be a delicious quick dinner.
Ingredients in Jollof rice
There is a list of ingredients, but fortunately, they are all available in stores, and you might be using them already.
Onion and tomato.
Ginger and garlic.
Carrot and bell pepper.
Oil and butter.
A few warm spices like turmeric, thyme, and curry.
Chicken. You can use a whole chicken or your favorite parts.
How to make Jollof Rice with chicken?
First, you have to bake the chicken and for that, wash and cut the chicken. Season, the chicken with the spices mentioned in the recipe below. Lightly sprinkle the chicken with oil, cover the chicken with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes. Keep aside.
In a blender, add the tomatoes, bell pepper, ginger, and garlic and blend until smooth, then keep it aside.
Fry the onion and carrot, and when the onion is translucent, add the pureed tomato and bell pepper. Stir for few minutes and then add the spices and salt.
Later add the tomato paste, water, butter, and chicken bouillon. When the water boils, add the soaked rice and top it with the baked chicken.
Cover the pan and cook until the rice is done.
(More details in the recipe card below.)
Can I use store-bought Rotisserie chicken?
Of course! The rice is full of flavor; it will make the chicken tastes even better.
Can I use short grain rice?
Short grain rice tastes delicious in this jollof rice recipe. Try not to use brown rice since it will take a longer time to cook, and that might dry the chicken.
Other recipes call for hot pepper how come this recipe doesn’t?
It is a personal preference; you can add hot pepper if you wish.
What to serve with Jollof rice?
Jollof Rice With Chicken
- 1 medium chopped onion
- 1 medium tomato chopped
- 3 cloves garlic
- 1- inch fresh ginger
- 1 medium carrot chopped
- ¼ bell pepper
- 1 cube chicken bouillon
- 1 ½ tablespoon tomato paste
- 2 tablespoon oil
- 2 cups of water
- 1 cup long-grain rice washed and soaked for 20 minutes
- ½ teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon thyme or oregano
- 1 tablespoon butter
FOR THE CHICKEN
- 1 whole chicken cut in half
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- Rub the chicken with the mixed spices from both sides. Sprinkle the chicken with a small amount of oil.
- Cover the chicken with aluminum foil and bake in a preheated oven of 400F/200C for 20 minutes. Remove the foil and continue baking for 25 minutes.
- In a blender, add tomato, bell pepper, ginger, garlic, and blend well.
- In a pan, heat two-tablespoon oil and then add the onion and carrot. Stir for three minutes on medium-high heat until the onion is translucent.
- Add the tomato and bell pepper mixture to the fried onion and stir until the oil separates.
- Add all the spices and stir for two minutes.
- Add the tomato paste and stir for a minute. Add the water and let it come to a boil. Check if you need more salt at this stage.
- Add the butter and chicken bouillon and stir for a minute. Cover and let it come to a boil.
- Add the rice and stir for a few seconds; when it comes to a boil, add the cooked chicken—cover and cook for 15 to 17 minutes.
- Turn off the heat and keep the pan covered for another 10 minutes.
- Serve hot with your favorite salad on the side.
- Instead of chicken bouillon, you can omit the water and use 2 cups of chicken stock.
- If you wish to use short-grain rice, soak it for 15 minutes only.
- When using a pressure cooker, do not soak the rice and use 1 and half cup water or stock instead of 2. Close the pressure cooker’s lid and cook on high heat until you hear a whistle. Reduce the heat to low and let it cook for 30 seconds, then turn off the heat. Allow the pressure to be released naturally; this will cook the rice evenly.
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