Smoky West African Jollof Rice with Chicken and Peppers
Jollof Rice
One-pot smoky Jollof rice with chicken, tomatoes, and sweet peppers.
Nutrition (per serving)
Jollof rice is a beloved West African celebration of tomato, pepper and fragrant spices — every family has its own twist. This version leans into a gentle smokiness and bright, sweet peppers, with juicy chicken tucked into the rice so every bite feels comforting and festive.
I love this one-pot method because it’s relaxed but rewarding: we brown the chicken for flavor, simmer a rich tomato-pepper base, then let the rice finish gently with the stock. It’s ideal for dinner or a weekend gathering — serve with fried plantains or a simple green salad.
Ingredients
- long-grain parboiled rice:3 cups
- vegetable oil:1/3 cup
- bone-in chicken thighs:2 lb
- large onion:2 pieces
- red bell peppers:3 pieces
- scotch bonnet pepper (optional):1 piece
- garlic cloves:4 pieces
- fresh ginger, grated:1 tbsp
- tomato paste:6 tbsp
- canned crushed tomatoes:14 oz
- chicken stock:3 cups
- bay leaves:2 pieces
- dried thyme:2 tsp
- curry powder:1 tsp
- bouillon cubes:2 pieces
- salt:1 1/2 tsp
- black pepper:1 tsp
- sugar:1 tsp
- frozen peas:1 cup
- scallions, chopped:4 pieces
Instructions
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Rinse the rice under cold water until the water runs clear; drain and set aside.
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Season the chicken thighs with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp curry powder and 1 tbsp oil. Let rest 10 minutes.
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Blend the red bell peppers, 1 onion, scotch bonnet (if using), garlic and ginger with a splash of water until smooth.
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Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown the chicken 4–5 minutes per side until golden; remove and set aside.
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Add remaining oil and the other chopped onion to the pot. Cook until soft, then stir in the tomato paste and cook 3 minutes to deepen the flavor.
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Pour in the blended pepper-tomato mix and crushed tomatoes. Simmer 8–10 minutes until slightly reduced and fragrant.
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Return the chicken to the pot, add chicken stock, bay leaves, thyme, bouillon cubes, remaining curry powder, sugar, and remaining salt and pepper. Bring to a gentle boil.
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Stir in the drained rice, distributing it evenly. Reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
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Add frozen peas and chopped scallions, gently folding them into the rice. Cover and let sit off heat 5 minutes to steam.
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Remove bay leaves, fluff the rice with a fork, adjust seasoning, and serve hot with the browned chicken on top.
Tips & Notes
- For a subtle smoky note, briefly char whole bell peppers over a flame before blending.
- Use a tight-fitting lid to let the rice steam properly; a clean dish towel tucked under the lid helps trap steam.
- If the rice is still firm and liquid is gone, add 1/2 cup warm stock, reduce heat, and cook a few more minutes.
