Jollof Rice

Name: Jollof Rice
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Nigerian
Ingredients: 1500 g chicken thighs; Handful of onion, chopped; Thumb-sized ginger, peeled; 2 garlic cloves, smashed; 1 tsp thyme; 1 tsp curry powder; 1 tsp salt; 2 tsp crushed chicken bouillon cubes; 1/2 cup water; 6 medium tomatoes (600g); 3 large bell peppers (550g); 1–2 scotch bonnet peppers; 1/2 small red onion; 1 bulb garlic (optional); Few sprigs thyme (optional); 6 cups long-grain parboiled rice, rinsed; 1/2 cup oil; 1/2 cup chopped onion; 12 oz tomato paste (327g); 1 1/2 cups blended tomato sauce; 2 1/2 tsp salt; 1 tsp crushed bouillon cube; 1 tbsp dried thyme; 2 bay leaves; 1 tbsp curry powder; 2 cups chicken stock; 2 cups water

fromallcookedup.com allcookedup.com/jollof-rice

The Best Jollof Rice with bold spices, tender chicken, and a deep tomato flavor. A delicious party-style rice dish that’s always a crowd favorite.

2 hr 45 min

cook 45 min

Nigerian

Ingredients

Instructions

Prepare the chicken: Season chicken with onion, ginger, garlic, thyme, curry powder, salt, and bouillon. Cook on low heat for 10 minutes, then add water and simmer to create stock. Remove chicken and strain stock.
Fry the chicken: Heat oil and fry chicken (with onion if desired) until golden brown. Set aside.
Make the sauce: Roast tomatoes, bell peppers, onion, and garlic at 400°F (200°C) for 30 minutes. Blend into a smooth paste.
Cook base: Heat oil, sauté onions, then fry tomato paste until darkened and oil separates (about 15 minutes).
Add sauce: Stir in blended sauce, salt, bouillon, thyme, bay leaves, and curry powder. Add stock and water, simmer for 5 minutes.
Cook rice: Add rinsed rice, ensuring liquid is slightly above the rice. Cover tightly and cook on medium heat for 25 minutes, then low for 5–10 minutes.
Serve: Mix well and serve with fried chicken, plantains, or salad.