Nigerian jollof rice is a beloved West African party dish, known for its smoky tomato-pepper base, fluffy grains, and bold color.
This version builds a concentrated stew first, then steams parboiled rice gently in the sauce so every grain absorbs the flavor without turning mushy.
For a deeper party-jollof flavor, let the rice sit covered over very low heat near the end so the bottom lightly toasts without burning.
Serving Suggestions
Serve Nigerian jollof rice with grilled chicken, fried plantains, cucumber salad, coleslaw, or a simple tomato and onion salad.
Recipe Notes
Use long-grain parboiled rice for the best texture. Rinse it well, drain it fully, and resist stirring too much once it starts steaming.
Nigerian Jollof Rice
A vibrant Nigerian rice dish cooked in a tomato-pepper sauce with warm spices, served with chicken and plantains.
Equipment
- Blender
- Large heavy pot with lid
- Wooden spoon
- Fine-mesh strainer
- Sheet pan or grill pan
Ingredients
Rice and Tomato-Pepper Sauce
- 2 cups long-grain parboiled rice rinsed until the water runs mostly clear
- 1/4 cup vegetable oil
- 1 medium yellow onion half sliced, half for blending
- 1 large red bell pepper roughly chopped
- 14 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 3 cloves garlic
- 1 tbsp fresh ginger grated
- 1 tsp curry powder
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper or to taste
- 2 whole bay leaves
- 2 cups chicken stock plus a splash more if needed
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
Chicken and Serving
- 1 1/2 lb bone-in chicken thighs or drumsticks
- 1 tbsp vegetable oil for the chicken
- 1 tsp paprika
- 1/2 tsp kosher salt for the chicken
- 2 large ripe plantains sliced and fried or roasted, for serving
- 2 tbsp fresh parsley or scallions chopped, for serving
Instructions
Prepare the sauce and chicken:
- Blend the red bell pepper, crushed tomatoes, garlic, ginger, and half of the onion until mostly smooth.
- Season the chicken with the oil, paprika, and salt.
- Roast, grill, or pan-sear the chicken until cooked through and browned, then keep it warm for serving.
Cook the jollof base:
- Heat the vegetable oil in a large heavy pot over medium heat.
- Add the sliced onion and cook for 4 to 5 minutes, until softened.
- Stir in the tomato paste and cook for 2 minutes, letting it darken slightly.
- Pour in the blended tomato-pepper mixture and simmer for 12 to 15 minutes, stirring often, until thick and reduced.
- Add the curry powder, thyme, smoked paprika, cayenne, bay leaves, salt, and black pepper.
Steam the rice:
- Stir the rinsed rice into the thick sauce until the grains are evenly coated.
- Add the chicken stock, bring to a gentle simmer, then cover the pot tightly.
- Cook over low heat for 25 to 30 minutes, until the rice is tender and the liquid is absorbed.
- If the rice is still firm, add a small splash of stock or water, cover, and steam for a few more minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
- Fluff gently, discard the bay leaves, and serve with chicken, plantains, and parsley or scallions.
Notes
- A heavy pot helps prevent scorching while still allowing a little toasted flavor at the bottom.
- Keep the heat low once the rice is covered so the grains steam instead of boiling hard.
- Leftovers keep well for up to 4 days and reheat best with a splash of water in a covered pan.
Nutrition
Calories: 610kcalCarbohydrates: 72gProtein: 28gFat: 23gSaturated Fat: 5gCholesterol: 105mgSodium: 820mgFiber: 5gSugar: 13g