Jollof Rice With Chicken

Why you’ll love this recipe

I love how this dish builds deep flavor from simple ingredients. The tomato base, spices, and chicken stock come together to create a bold and savory rice, while the fried chicken adds a delicious crispy texture. I also like that it’s perfect for sharing, making it great for family meals or gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 15–20 garlic cloves (peeled)
• 3 inch ginger root (peeled and sliced into chunks)
• 4 pounds chicken drumsticks and thighs (about 2kg)
• 1 large onion (diced)
• 2 ½ teaspoons salt
• 4 teaspoons chicken bouillon powder
• 1 teaspoon ground white pepper
• vegetable oil for frying
• 6 large roma tomatoes
• 16–17 oz tomato sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 6 cups jasmine rice (or other long grain rice)
• 1/2 cup diced or sliced carrots
• 1/2 cup diced or sliced green beans

Directions

I start by blending the garlic and ginger with a little water until smooth.

I place the chicken in a pot and season it with part of the diced onion, some of the blended garlic and ginger, white pepper, salt, and chicken bouillon. I mix everything well.

I add about 3 cups of water and bring it to a boil, then let it simmer for about 18 minutes.

While the chicken cooks, I blend the fresh tomatoes into a smooth paste and cook them in a saucepan for about 20 minutes until reduced.

I remove the chicken from the stock and set the stock aside for later.

I heat oil in a frying pan and fry the chicken until golden brown on both sides, then place it on paper towels to drain excess oil.

I reserve some of the frying oil and use about one cup of it in a large pot. I sauté the remaining onions for a couple of minutes until fragrant.

I add the cooked tomato mixture and cook for about 5 minutes, then add the tomato sauce and continue cooking until it thickens.

I stir in thyme and the remaining garlic and ginger mixture, letting it cook briefly to release flavor.

I wash the rice several times to remove excess starch, then add it to the sauce and mix well.

I pour in the reserved chicken stock, add salt, bouillon powder, white pepper, and bay leaves, then stir everything together.

I add water, cover tightly with foil and a lid, and cook on low heat for 20 minutes.

I gently stir the rice, cover again, and cook for another 20 minutes.

I add the carrots and green beans, cover, and let them cook for about 5 minutes.

Finally, I remove the bay leaves, fluff the rice, and serve it with the fried chicken.

Servings and timing

I prepare about 12 servings with this recipe.

Preparation time: 30 minutes
Cooking time: 1 hour 25 minutes
Total time: about 1 hour 55 minutes

Variations

I sometimes adjust the vegetables by adding peas or bell peppers for extra color. I also like using smoked paprika or chili for a bit of heat. If I want a lighter version, I bake the chicken instead of frying it.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I add a splash of water and warm it on the stovetop or in the microwave to keep the rice moist. I can also freeze portions for up to 2 months and reheat when needed.

FAQs

Can I use other types of rice?

I can use long grain rice varieties, but I find jasmine rice gives a nice texture and flavor.

Why is my rice too soft or mushy?

I make sure not to add too much liquid and avoid overcooking the rice.

Can I make this without frying the chicken?

I can bake or grill the chicken for a lighter option.

What gives Jollof rice its flavor?

I find the combination of tomatoes, spices, and chicken stock creates its signature taste.

Can I make this dish ahead of time?

I often prepare it ahead because the flavors deepen as it rests.

Conclusion

I find this Jollof rice with chicken to be a deeply satisfying and flavorful dish that’s worth the effort. It brings together rich spices, tender rice, and crispy chicken into one memorable meal that I always enjoy making and sharing.