Learn how to make classic Nigerian Jollof Rice! Fluffy, flavourful, and easy-to-follow, this recipe includes tips, variations, storage advice, and FAQs. Perfect for beginners and festive meals.!
- 6 1500g Chicken thighs
- 1 teaspoon salt to cook chicken
- 1/2 red onion
- 1 large white onion
- 1 teaspoon paprika powder
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 tbsp dried thyme
- 1 bulb garlic
- 2 bay leaves
- 4 large red bell pepper
- 9 600g fresh tomatoes
- 1 – 2 scotch bonnet pepper
- 4 single chicken bouillon cubes crushed 2, add 1/2 cup water for the tomato sauce
- 3 cloves garlic crushed
- 1/2 5g ginger grated
- 5 cups parboiled long grain rice
- 1 teaspoon knorr chicken cube crushed
- 2 cups chicken stock.
- 2 cups water for cooking
- 12 oz tomato paste
- 11/2 410g blended tomato sauce
- 1/2 cup vegetable oil
- 21/2 teaspoons salt
Season the chicken: In a bowl, combine chicken thighs with salt, paprika, curry powder, thyme, garlic powder, crushed maggi cubes, and onion. Toss to coat evenly. Cook without water for 10mins, then add a cup of water, cook for 10-15mins until soft.Heat vegetable oil in a large pot over medium heat, add cooked chicken and half red onion and fry for 5-7 minutes until both sides are brown, set aside. Prepare Paste for Jollof Rice: Cut bell peppers, tomatoes, scotch bonnet, onion, garlic, put in a tray and bake for 30 minutes turning to prevent burning. Bring to cool and blend and cook for
Sauté aromatics: In the same pot used to fry chicken, add remining onions, garlic, bay leaves and ginger. Sauté for 2–3 minutes until fragrant. Add tomato paste, stir in and cook for 3-5 minutes.
Cook the pepper mixture: Pour in the blended pepper mix. Add thyme, curry powder, smoked paprika, salt, and bay leaves. Cook for 10–12 minutes, stirring occasionally until thickened.
Add rice: Rinse rice until water runs clear, pour rinsed rice into the pot and stir until every grain is coated with the sauce.
Finish: Add butter (optional). Cover and steam for 5 more minutes until rice is fluffy and chicken is fully cooked.
Serve: Remove bay leaves, fluff rice with a fork, and serve hot with the chicken.
Optional Tips / Variations
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Swap chicken for beef or leave it out for a vegetarian version.
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For smoky “party jollof” flavour, let the bottom slightly toast (not burn).
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Add more Scotch bonnet for extra heat.
Nutrition Values (Approx. per serving)
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Protein: 28g
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Carbohydrates: 62g
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Fat: 20g
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Fibre: 3g
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Tips & Tricks
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Toast rice lightly for nutty flavour
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Adjust Scotch bonnet peppers to taste
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Rest Jollof for 5 minutes after cooking to absorb flavours
Common Mistakes to Avoid
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Adding too much water at once
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Using overripe/watery tomatoes
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Stirring too frequently
Variations
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Vegetarian: Use vegetable stock and omit meat
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Smoky: Add smoked paprika or smoked chili peppers
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Quick: Use canned tomatoes instead of fresh
Storage & Reheating
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Fridge: 3 days in airtight container
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Freezer: Up to 1 month
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Reheat: Stovetop with splash of water or microwave
FAQs
Q: Can I make Jollof Rice ahead?
A: Yes, flavours improve after resting.
Q: Can I use basmati rice?
A: Yes, adjust cooking time slightly; parboiled rice is more traditional.
Q: How spicy is it?
A: Medium by default. Adjust Scotch bonnet peppers to taste.
