How to Make Authentic West African Jollof Rice with Chicken

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Издатель Aug 4, 2026

West African Inspired Jollof Rice with Chicken

This is my take on the popular West African Jollof Rice. It is packed with flavour, juicy chicken, and a rich tomato and pepper sauce that makes every bite delicious.

Ingredients

For the Chicken
500 g boneless chicken thighs
⅓ of the prepared sauce
A pinch of salt
¼ cup oil, for frying the chicken

For the Sauce
1–2 tbsp oil
1 large red bell pepper, roughly chopped
3 medium ripe tomatoes, roughly chopped
1 large onion, roughly chopped
6–8 garlic cloves
4–5 dried red chilies, soaked in water for 10 minutes
2 tbsp tomato paste
½ tbsp honey
Juice of ½ lemon
1 tsp turmeric powder
1 tsp oregano
½ tbsp chili flakes
½ tbsp coriander powder
½ tbsp cumin powder
1 tsp whole black peppercorns
1 chicken stock cube

For the Rice
500 g basmati rice, soaked for 20–30 minutes
Water, as required for cooking the rice (for every 1 cup of rice, add 1½ cups of water)
1 tbsp oil
1 onion, thinly sliced
3 garlic cloves, minced
2 bay leaves
1 chicken stock cube
Salt, to taste

For Garnish
Fresh coriander, chopped
Fried raisins
Fried almonds or any nuts of your choice

Method

Heat 1–2 tablespoons of oil in a pan. Add the red bell pepper, tomatoes, roughly chopped onion, garlic, and soaked dried red chilies. Sauté for 2–3 minutes until the vegetables soften slightly.

Transfer the sautéed vegetables to a blender. Add the tomato paste, honey, lemon juice, turmeric powder, oregano, chili flakes, coriander powder, cumin powder, whole black peppercorns, and 1 chicken stock cube. Blend until smooth.

Pour one-third of the prepared sauce over the chicken. Add a pinch of salt and mix well until the chicken is fully coated. Cover and marinate for 30 minutes to 1 hour.

Heat ¼ cup of oil in the same pan and fry the marinated chicken until both sides are nicely browned. Remove and set aside.

In a large pot, heat 1 tablespoon of oil. Add the sliced onion, minced garlic, and bay leaves. Sauté for a few minutes until fragrant.

Add the remaining prepared sauce and cook for 2–3 minutes, stirring occasionally.

Add the soaked and drained basmati rice and mix well for 2–3 minutes until the rice is coated with the sauce.

Add the chicken stock cube, salt to taste, and water according to the rice-to-water ratio. Bring it to a boil.

Once the rice starts boiling, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed.

Place the fried chicken pieces on top of the cooked rice, cover again, and allow it to steam together for 5–10 minutes so the flavours combine.

Garnish with fresh coriander, fried raisins, and fried almonds or any nuts of your choice.

Serve hot and enjoy.