Jollof Rice is a West African culinary staple, renowned for its golden-orange hue and deep, slightly spicy flavor profile. This adapted version combines tender chicken with a roasted pepper and tomato sauce, slow-cooked until the rice absorbs every aromatic note. Ideal for family sharing or impressing at casual gatherings.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g long-grain rice
- 800 g chicken thighs cut into pieces
- 3 ripe tomatoes
- 2 roasted red peppers
- 1 large onion
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 habanero chili (optional)
- 2 tbsp sunflower oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp curry powder
- 1 fresh thyme sprig
- 1 liter chicken broth
- Salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 9 min
Season chicken thighs with salt and black pepper. In a thick-bottomed pot, heat oil over medium-high heat and brown each piece for 4-5 minutes per side until a golden crust forms. This locks in juices; remove and reserve on a plate.
- Step 2 Pan 6 min
In the same pot, reduce heat and add chopped onion, sliced garlic, and deseeded chili. Sauté for 6 minutes, stirring occasionally, until the onion turns translucent and fragrant. Avoid burning to prevent a bitter base.
- Step 3 Pot / simmer 12 min
Add chopped tomatoes, peeled roasted peppers, and tomato paste. Cook uncovered over medium heat for 12 minutes, stirring every 3 minutes, until the mixture thickens and loses its raw acidity. Add a pinch of sugar if too tart.
- Step 4 Mix 2 min
Sprinkle cumin, sweet paprika, curry powder, and fresh thyme over the sauce. Stir vigorously for 2 minutes to toast the spices and release their essential oils. Pour in hot chicken broth gradually to avoid thermal shock.
- Step 5 Pot / simmer 25 min
Return the browned chicken to the liquid, add rinsed long-grain rice until clear, and distribute evenly. Cover tightly and cook on very low heat for 25 minutes without ever lifting the lid. Steam will circulate and cook the rice traditionally.
- Step 6 Rest 5 min
Turn off the heat and let the covered pot rest for 5 minutes to redistribute moisture. Remove lid, fold gently with a wooden spoon from bottom to top, and serve immediately with millet bread or fresh cucumber salad.