Ghanaian jollof rice is a celebratory one-pot dish built around a deeply cooked tomato and pepper base. The rice absorbs that sauce until every grain is richly seasoned.
The chicken is browned first, then the blended pepper base is cooked down before rice and stock are added. A covered finish lets the grains steam without becoming mushy.
Cook the tomato-pepper base until thick and darkened before adding rice. This is the foundation of the dish’s depth and color.
Serving Suggestions
Serve with fried plantain, sliced cucumber and tomato, coleslaw, or a simple green salad. It is ideal for family-style gatherings.
Recipe Notes
Use a tight-fitting lid and avoid stirring while the rice steams. Leftovers keep refrigerated for up to 3 days and reheat well with a splash of stock.
Ghanaian Jollof Rice with Chicken and Fried Plantain
Rich Ghanaian tomato-pepper jollof rice served with tender chicken, fried plantain, and fresh vegetables.
Equipment
- Large Dutch oven
- Blender
- Large skillet
- Chef’s knife
- Wooden spoon
Ingredients
Chicken and Base
- 1 1/2 lb bone-in chicken thighs skin removed
- 2 tbsp neutral oil divided
- 2 large red bell peppers seeded
- 1 large yellow onion quartered
- 3 cloves garlic
- 1 inch fresh ginger peeled
- 1 can crushed tomatoes 14 oz can
- 2 tbsp tomato paste
Rice and Serving
- 2 cups long-grain rice rinsed
- 2 cups chicken stock hot
- 1 tsp dried thyme
- 1 tsp mild curry powder
- 2 large bay leaves
- 1 large ripe plantain sliced on the diagonal
- 1/4 cup fresh cilantro chopped
Instructions
Brown the Chicken:
- Season the chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven and brown the chicken on both sides, about 6 minutes total. Transfer to a plate.
- Blend the bell peppers, half the onion, garlic, and ginger until smooth.
Cook the Jollof Base:
- Add the remaining oil and sliced onion to the Dutch oven. Cook until softened, about 5 minutes.
- Stir in the blended pepper mixture, crushed tomatoes, tomato paste, thyme, curry powder, and bay leaves. Cook until thick and darkened, 15 to 20 minutes.
Steam and Serve:
- Stir in the rice and hot stock. Nestle the chicken into the rice, cover tightly, and cook over low heat until the rice is tender, 25 to 30 minutes.
- Meanwhile, fry the plantain slices in a skillet with the remaining oil until golden on both sides.
- Rest the jollof covered for 10 minutes. Fluff gently, scatter with cilantro, and serve with fried plantain.
Notes
- The base must reduce before the rice is added.
- Do not stir during the covered steaming stage.
- Add a splash of stock if the rice needs more time and the pot looks dry.
Nutrition
Calories: 620kcalCarbohydrates: 79gProtein: 34gFat: 19gSaturated Fat: 5gCholesterol: 120mgSodium: 840mgFiber: 6gSugar: 12g