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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!
this recipe
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?
Jamaican Brown Chicken Stew.
Chili Chicken Fry.
Roast Chicken.
📖 Recipe
Jollof Rice With Chicken
Flavorful and perfectly cooked rice,which you can serve alongside any grilled meat.
4.55 from 20 votes
Print Pin Rate
Course: Main
Cuisine: African
Keyword: Jollof Rice
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Servings: 4people
Calories: 450kcal
Author: Muna
Ingredients
1medium chopped onion
1medium tomato chopped
3clovesgarlic
1-inchfresh ginger
1medium carrot chopped
¼bell pepper
1cube chicken bouillon
1 ½tablespoontomato paste
2tablespoonoil
2cupsof water
1cuplong-grain ricewashed and soaked for 20 minutes
½teaspooncurry powder
½teaspoonturmeric powder
½teaspoonthyme or oregano
1tablespoonbutter
FOR THE CHICKEN
1whole chicken cut in half
1teaspoonblack pepper
½teaspoonturmeric
1teaspooncurry powder
1teaspoonpaprika
Instructions
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.
Video
Notes
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.
Nutrition
Calories: 450kcal
Did You Make This Recipe?Please let me know how you liked it! Tage me @MunatyCooking
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Roast Beef in the Oven. If you wonder what to eat with jollof rice, you can never go wrong pairing tender, juicy roast beef alongside the bold, aromatic jollof rice. ...
As a Nigerian, I can say that aside from the taste and flavour, a beautiful thing about the Nigerian Jollof rice dish is how it varies. From the classic Jollof to party style Jollof and a recent favourite that is basmati Jollof and more. This recipe is the more common and classic recipe, used by most home cooks.
Jollof rice is also rich in vitamins and minerals, including vitamin A, vitamin C, iron, and magnesium. Vitamin A is important for eye health, while vitamin C helps to boost the immune system, especially important when traveling.
Butter Butter also adds some sort of flavour to party jollof. So, in place of normal cooking oil, you can use butter or simply mix both. Not only does the butter give it additional flavour and aroma, it gives the jollof the smooth, glossy texture associated with party jollof rice.
In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish.
Nigeria, Ghana, Senegal, Cameroon, and The Gambia all claim to have the best jollof rice recipes. So do Sierra Leone, Cameroon, Togo, Côte d'Ivoire, Liberia, and Mali. In 2023, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) recognised Senegal as the origin of this culinary delight.
Depending on how much liquid the stew base has, you can decide to use more or less chicken stock so that you don't end up with rice that's too wet. Add enough stock so that it is level with the rice, Cover the pot with foil and a lid. Tightly covering the pot of jollof with foil to trap moisture that'll steam the rice.
Cooking methods vary between Nigerian and Ghanaian jollof, but the main difference is the type of rice used. In making jollof, Nigerians use long-grain rice, which is sturdier and provides good flavor absorption, while Ghanaians use the more-aromatic basmati rice, which itself adds an extra flavor to the dish.
Jollof rice shouldn't really be boiled, rather it should be infused with steam. Therefore when cooking, make sure you use equal parts of water and rice. Never let the water drown the rice. Use the same measure for both and let the steam do its part.
How much flavour gets into it is what separates basic jollof from party jollof. Next time, fry your meat first, then use the oil to caramelise your onions and fry your pepper mix. This important process forces the spices from your meat and onions into the oil and makes the rice taste better.
Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes. Stir in the obe ata sauce and bring to a simmer over medium heat.
Tomatoes give jollof rice its unique reddish colour. Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice. But it also adds extra spice.
The jollof rice made for a celebration is richer, vibrant and more flavourful with a smokey aroma. The smoky aroma usually emanates from the dishes cooking over burning wood (a.k.a. firewood).
Ghanaians cook their jollof rice using aromatic basmati rice, and often add protein such as chicken or beef to the meal. Nigerians, on the other hand, prefer long-grain rice as the key ingredient also with palm oil, fish, chicken or beef. According to them, the crispier the rice, the better it tastes.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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