Meal-Prep Jollof-Style Chicken Rice

Jollof rice is West Africa’s beloved one-pot classic, built on a bright tomato-pepper base and warm spices. This meal-prep take sears chicken thighs then simmers them with long-grain rice for packable, flavorful dinners.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 48g carbs
• 12g fat

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Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 cups long-grain white rice, rinsed
• 1 can (14 oz) crushed tomatoes
• 2 red bell peppers, roughly chopped
• 1 large yellow onion, chopped
• 4 garlic cloves
• 1-inch piece fresh ginger, peeled and sliced
• 2 tbsp tomato paste
• 2.5 cups chicken broth
• 1 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 optional Scotch bonnet or jalapeño, whole

Instructions

1. 1In a blender, combine the crushed tomatoes, chopped red bell peppers, onion, garlic, and ginger. Blend until completely smooth to form the jollof base.
2. 2Season the chicken pieces with half the salt, black pepper, curry powder, and smoked paprika.
3. 3Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes per side until golden. Transfer to a plate.
4. 4Add the remaining oil to the same pot. Pour in the blended pepper-tomato mixture and the tomato paste. Cook, stirring often, for 8 to 10 minutes until the sauce darkens, thickens, and the raw edge cooks off.
5. 5Stir in the rinsed rice, remaining salt, dried thyme, bay leaf, and the whole Scotch bonnet if using (do not break it open unless you want intense heat).
6. 6Pour in the chicken broth and return the seared chicken pieces to the pot. Bring everything to a boil.
7. 7Reduce heat to low, cover tightly with a lid, and simmer for 20 to 22 minutes without lifting the lid, until the rice is tender and has absorbed the liquid.
8. 8Turn off the heat and let the pot sit covered for 5 more minutes so the rice steams fully.
9. 9Fluff the rice gently with a fork, remove the bay leaf and whole pepper, and portion into six meal-prep containers. Cool completely before refrigerating for up to 4 days.