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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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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
 

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Add rice: Rinse rice until water runs clear, pour rinsed rice into the pot and stir until every grain is coated with the sauce.
  6. Finish: Add butter (optional). Cover and steam for 5 more minutes until rice is fluffy and chicken is fully cooked.
  7. 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.