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29 November 2025

Jollof Rice – Authentic Nigerian Party Rice Recipe | RecipeFeasts

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.!

recipefeasts staff

Jollof Rice – Authentic Nigerian Party Rice Recipe | RecipeFeasts

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.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 people

Course: Main Course

Cuisine: African, Nigerian, West Africa

Calories: 750

Ingredients Method Notes

Ingredients

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

Method

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.

Notes

Optional Tips / Variations

Swap chicken for beef or leave it out for a vegetarian version.
For smoky “party jollof” flavour, let the bottom slightly toast (not burn).
Add more Scotch bonnet for extra heat.
Nutrition Values (Approx. per serving)
- Protein: 28g
- Carbohydrates: 62g
- Fat: 20g
- Fibre: 3g
Tips & Tricks
Toast rice lightly for nutty flavour
Adjust Scotch bonnet peppers to taste
Rest Jollof for 5 minutes after cooking to absorb flavours
Common Mistakes to Avoid
Adding too much water at once
Using overripe/watery tomatoes
Stirring too frequently
Variations
Vegetarian: Use vegetable stock and omit meat
Smoky: Add smoked paprika or smoked chili peppers
Quick: Use canned tomatoes instead of fresh
Storage & Reheating
Fridge: 3 days in airtight container
Freezer: Up to 1 month
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.