Entree: Nigeria – Nigerian Party Food – Jollof Rice (One-pot West African spiced tomato rice cooked with aromatics and often served with protein)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (380 g) long-grain parboiled rice
- 3 tbsp (45 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, finely chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) grated fresh ginger
- 1 large red bell pepper, seeded and chopped (about 6 oz (170 g))
- 2 medium ripe tomatoes, chopped (about 10 oz (285 g)) or 14 oz (400 g) canned diced tomatoes
- 3 tbsp (45 g) tomato paste
- 1-2 scotch bonnet or habanero peppers, whole or chopped to taste (use caution)
- 2 tsp (10 g) curry powder
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 2 cubes (or 2 tsp (10 g)) Maggi or bouillon seasoning, crumbled
- 3 cups (720 ml) chicken stock (or water)
- Salt to taste (start with 1 tsp (5 g))
- Freshly ground black pepper to taste
- 1 cup (150 g) frozen peas and carrots (optional)
- 2 tbsp (30 g) butter (optional, for finishing)

Show original ingredient measurements

- 2 cups (380 g) long-grain parboiled rice
- 3 tbsp (45 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 large red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 2 medium ripe tomatoes, chopped (about 10 oz / 285 g) or 14 oz (400 g) canned diced tomatoes
- 3 tbsp (45 g) tomato paste
- 1-2 scotch bonnet or habanero peppers, whole or chopped to taste (use caution)
- 2 tsp (10 g) curry powder
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 2 cubes (or 2 tsp / 10 g) Maggi or bouillon seasoning, crumbled
- 3 cups (720 ml) chicken stock (or water)
- Salt to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper to taste
- 1 cup (150 g) frozen peas and carrots (optional)
- 2 tbsp (30 g) butter (optional, for finishing)

Instructions

1. Pat the chicken thighs dry, season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 2 tbsp (30 ml) vegetable oil and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add the remaining 1 tbsp (15 ml) oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute.
3. In a blender or food processor, combine red bell pepper, tomatoes, and scotch bonnet pepper and blend to a smooth purée. Add the purée and tomato paste to the pot and cook, stirring occasionally, until the raw tomato smell reduces and oil begins to show at the edges, about 8–10 minutes.
4. Stir in curry powder, thyme, bay leaves, and crumbled bouillon; cook 1–2 minutes. Return browned chicken to the pot and mix to coat in the sauce.
5. Rinse the rice under cold water until water runs clearer, then add the rice to the pot and stir gently to combine with the sauce and chicken. Pour in the chicken stock, bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 25–30 minutes until rice is tender and liquid absorbed.
6. If using, stir in frozen peas and carrots during the last 5 minutes of cooking. Once done, remove from heat, add butter if using, fluff rice gently with a fork, adjust salt and pepper, discard bay leaves, and serve hot with the chicken.