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A platter of Nigerian jollof rice with grilled chicken, fried plantains, tomatoes, and peppers.

Nigerian Jollof Rice

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A vibrant Nigerian rice dish cooked in a tomato-pepper sauce with warm spices, served with chicken and plantains.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender
  • Large heavy pot with lid
  • Wooden spoon
  • Fine-mesh strainer
  • Sheet pan or grill pan

Method
 

Prepare the sauce and chicken:
  1. Blend the red bell pepper, crushed tomatoes, garlic, ginger, and half of the onion until mostly smooth.
  2. Season the chicken with the oil, paprika, and salt.
  3. Roast, grill, or pan-sear the chicken until cooked through and browned, then keep it warm for serving.
Cook the jollof base:
  1. Heat the vegetable oil in a large heavy pot over medium heat.
  2. Add the sliced onion and cook for 4 to 5 minutes, until softened.
  3. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly.
  4. Pour in the blended tomato-pepper mixture and simmer for 12 to 15 minutes, stirring often, until thick and reduced.
  5. Add the curry powder, thyme, smoked paprika, cayenne, bay leaves, salt, and black pepper.
Steam the rice:
  1. Stir the rinsed rice into the thick sauce until the grains are evenly coated.
  2. Add the chicken stock, bring to a gentle simmer, then cover the pot tightly.
  3. Cook over low heat for 25 to 30 minutes, until the rice is tender and the liquid is absorbed.
  4. If the rice is still firm, add a small splash of stock or water, cover, and steam for a few more minutes.
  5. Turn off the heat and let the rice rest, covered, for 10 minutes.
  6. Fluff gently, discard the bay leaves, and serve with chicken, plantains, and parsley or scallions.

Nutrition

Calories: 610kcalCarbohydrates: 72gProtein: 28gFat: 23gSaturated Fat: 5gCholesterol: 105mgSodium: 820mgFiber: 5gSugar: 13g

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.