Description
At its core, Jollof Rice with Grilled Chicken is a unified one-pot rice meal served alongside spiced, flame-kissed poultry. The hallmark of exceptional Jollof rice is its deep, rich reddish-orange color and complex, savory depth of flavor. Rather than cooking rice in plain water or simple broth, Jollof rice absorbs a concentrated, reduced stew base made from fresh blended tomatoes, roasted red bell peppers, raw onions, and fiery chili peppers.
Ingredients
Scale
- 2 cups long-grain parboiled rice, rinsed
- 4 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1–2 Scotch bonnet peppers, seeded for less heat
- 1 medium onion, chopped
- 3 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 cups chicken stock
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tsp sugar, optional
For the Grilled Chicken
- 4 chicken thighs or drumsticks
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
Optional Garnish
- Fresh parsley or cilantro
- Sliced red onion
- Fried or grilled plantains
- Fresh cucumber or tomato
Instructions
- Marinate the chicken: Combine the chicken with oil, paprika, garlic powder, onion powder, thyme, ginger, salt, pepper, and lemon juice. Let it marinate for at least 30 minutes.
- Make the pepper mixture: Blend the tomatoes, red bell pepper, Scotch bonnet peppers, and half of the onion until smooth.
- Cook the sauce: Heat the oil in a large heavy-bottomed pot over medium heat. Add the remaining onion and sauté for 2–3 minutes. Stir in the tomato paste and cook for another 2 minutes.
- Add the blended mixture: Carefully pour in the blended tomato mixture. Cook uncovered for about 15–20 minutes, stirring occasionally, until it thickens and the excess liquid reduces.
- Season: Add curry powder, thyme, smoked paprika, bay leaf, garlic powder, ginger, salt, black pepper, and sugar if using. Stir well.
- Add the rice: Stir the rinsed rice into the tomato sauce until evenly coated. Add the chicken stock and bring to a gentle simmer.
- Cook the rice: Cover tightly with foil or a lid and reduce the heat to low. Cook for 25–30 minutes, or until the rice is tender. Avoid stirring frequently to prevent mushy rice.
- Grill the chicken: While the rice cooks, preheat a grill or grill pan. Grill the marinated chicken until browned, cooked through, and the internal temperature reaches 165°F (74°C), turning as needed.
- Finish the Jollof rice: Once the rice is tender, remove the bay leaf and gently fluff the rice with a fork. If desired, let it sit covered for 5 minutes before serving.
- Serve: Spoon the Jollof rice onto plates and serve with the grilled chicken. Garnish with fresh herbs and sliced vegetables, and add fried plantains if desired
Notes
For a deeper, smoky Jollof flavor, allow the rice to cook undisturbed near the end so that a light layer forms at the bottom of the pot. This toasted layer, often called socarrat or party rice in some preparations, adds extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop & Grilling
- Cuisine: West African
Nutrition
- Serving Size: 1 plate
- Calories: 680 kcal