Chicken Jollof rice is a frequent dish in my home and my family goes crazy over it.  It is for the simple fact that, it is easy to make and incredibly delicious.This Chicken jollof rice is super simple and get’s positive reviews every single time.

 

I cook this chicken Jollof rice in a delightful blend of tomatoes, peppers, and herbs.  It is a spicy affair, but you should adjust the number of habanero peppers to your tolerance.

 

This dish is so porpular in West African, it is most likely that it will be one of the side dishes served on any West African table you come across. This chicken jollof rice is definitely a must try recipe and if you like spicy rice, it is for you.

 

 

What is Jollof Rice?

Jollof rice or jollof is a one-pot rice dish popular in many West African countries such as Cameroon, Gambia, Senegal, Nigeria, Sierra Leone, Côte d’Ivoire, Liberia, Togo and Mali. It is also called ‘reddish one-pot dish’ and varies in these countries.

 

 

chicken jollof rice

 

 

Ingredients for Chicken Jollof Rice

  • Rice
  • Skinless-boneless chicken breast
  • Tomatoes
  • Red Bell Peppers
  • mixed vegetables
  • Onions
  • garlic-ginger paste
  • Habanero Peppers
  • hot water
  • Seasoning

A full list of measurements is in the recipe box below.

 

 

Making Chicken Jollof Rice

  1. Place tomatoes, paprika, and scotch bonnet in a food processor and blend till smooth.
  2. Transfer the paste to a medium-sized pot on medium heat and boil until all the liquid has evaporated. Set aside.
  3. In a separate pot, heat oil on medium heat. Add the chicken breast pieces and a pinch of salt and cook till lightly brown.  Drain and set aside for later.
  4. In the same pot, add the onion and stir till lightly golden brown.  Drain part of the onion in a small plate and set aside for later.
  5. Add garlic-ginger paste to the rest of the onion and stir for another minute.
  6. Add the tomato paste and fry on medium-low heat for 3 minutes.
  7. Follow by adding smoked paprika, thyme, bouillon cubes, salt and white pepper and stir for 30 seconds.
  8. To that, add boiled tomato and pepper mixture and stir well. Cover the pot and allow to simmer for about 10 minutes.  Stir regularly.
  9. Meanwhile, wash rice thoroughly with lukewarm water until the water runs clear.
  10. Add the washed rice and hot water to the tomato sauce and stir well. Taste and adjust seasoning if necessary. The water should be slightly above the rice.
  11. Seal the pot with aluminium foil and reduce the heat to low. Cook for about 25 minutes.
  12. Open the pot and gently fluff the rice. To that, add the mixed vegetable, chicken breast and parsley leaves. Cover once more and steam for another 20 minutes. 
  13. Turn off the heat and let the rice rest for 10 to 15 minutes with a covered lid.
  14. After the resting time, add reserved cooked onions and gently fluff the rice once more,  and serve.

 

How to Serve Chicken Jollof Rice

This chicken jollof rice is a complete meal on its own since it already has protein and veggies included.  However, fried plantains, and salad would be great additions.

 

Storing Chicken Jollof Rice

Properly stored in an air-tight container, chicken jollof rice will last for 4 days in the refrigerator. 

To freeze, transfer to a freezer-suitable air-tight container and freeze for up to 3 months. To thaw, leave in the fridge overnight.

 

Reheating Chicken Jollof Rice

It is possible to reheat chicken jollof rice, but people must take precautions to ensure it is safe to eat. 

 

Apparently, rice is more problematic than some other leftover foods as it may contain bacteria called Bacillus cereus, which survive some cooking processes.

 

This bacteria is often the cause of food poisoning from reheated or cooked rice; therefore, make sure you reheat rice thoroughly; especially if it has chicken in it.

 

To Reheat, sprinkle few teaspoons of water over the rice, cover with another plate and warm in the microwave for 5 minutes until piping hot.

 

Tips For The Best Chicken Jollof Rice

 

  • For the perfect Jollof rice, make sure you don’t go overboard with your water.  Always remember that rice is best steamed in a bit of water and not cooked in a lot of water.  Water should be slightly above the rice.

 

  • For perfect steaming, seal your pot with aluminum foil during the cooking process and cook on the lowest heat.

 

  • The quality of your Jollof rice will depend heavily on how tasty your tomato and pepper sauce is.  So, don’t rush the process.

 

More Tips

  • The amount of water used in this recipe may vary depending on the kind of rice you use.  For example, Parboiled rice or brown rice may need a bit more water and longer cooking time; so adjust accordingly.
  • Alternatively, use chicken thighs if preferred.
  • Also, add mixed veggies like carrots, peas and paprika if desired.

 

Other rice recipes you may like:

 

chicken jollof rice
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5 from 10 votes

Chicken Jollof Rice

I cook this jollof rice in a delightful blend of tomatoes, pepper, and herb. It is a very spicy affair, but you should adjust the number of scotch bonnet peppers to your tolerance.
Course Main Course
Cuisine African
Keyword jollof rice
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 People
Author Jayne Rain

Ingredients

  • 2 cups Basmati Rice
  • 500 g Chicken breast (in bite-size pieces)
  • 1/2 cup Cooking oil
  • 2 medium red Onions
  • 2 ripe Tomatoes
  • 2 red Paprika
  • 1 Scotch bonnet
  • 1 tbsp Tomato paste
  • 1 tsp garlic-ginger paste
  • 1 tsp white pepper
  • 1 tsp Thyme
  • 1 tsp smoked paprika
  • 1 Chicken cube
  • 1 cup mixed vegetables peas, carrots
  • 3 Bay leaves
  • 2 1/4 cups hot water (just enough to slightly cover the rice)
  • 1/2 cup parsley leaves
  • 1 tsp Salt

Instructions

  • Place tomatoes, paprika, onion, and scotch bonnet in a food processor and blend till smooth.
  • Transfer the paste to a medium-sized pot on medium heat and boil until all the liquid has evaporated. Set aside.
  • In a separate pot, heat oil on medium heat. Add the chicken breast pieces and a pinch of salt and cook till lightly brown.  Drain and set aside for later.
  • In the same pot, add the onion and stir till lightly golden brown.  Drain part of the onion in a small plate and set aside for later.
  • Add garlic-ginger paste to the rest of the onion and stir for another minute.
  • Add the tomato paste and fry on medium-low heat for 3 minutes.
  • Follow by adding smoked paprika, thyme, bouillon cubes, salt, and white pepper and stir for 30 seconds.
  • To that, add boiled tomato and pepper mixture and stir well. Cover the pot and allow to simmer for about 10 minutes.  Stir regularly.
  • Meanwhile, wash the rice thoroughly with lukewarm water until the water runs clear.
  • Add the washed rice and hot water to the tomato sauce and stir well. Taste and adjust seasoning if necessary. The water should be slightly above the rice.
  • Seal the pot with aluminum foil and reduce the heat to the low. Cook for about 25 minutes.
  • Open the pot and gently fluff the rice. To that, add the mixed veggies and chicken breast and parsley leaves and cover once more.  Steam for another 20 minutes. 
  • Turn off the heat and let the rice rest for 10 to 15 minutes with a covered lid.
  • After the resting time, add reserved cooked onions and gently fluff the rice once more,  and serve.

Notes

  • The amount of water used in this recipe may vary depending on the kind of rice you use.  For example, Parboiled rice or brown rice may need a bit more water and longer cooking time.  So adjust accordingly.
 
  • The quality of your jollof rice will depend on how tasty your sauce is, so don't rush the process. 

If you enjoy this chicken jollof rice recipe, I hope you’ll leave a comment with Star rating.  I would love to hear from you.

 

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