One-Pan Jollof Rice with Chicken

Jollof rice is West Africa’s iconic one-pot dish, cooked in a vibrant tomato-pepper sauce until smoky and red. This one-pan take browns chicken thighs and drumsticks so the rice soaks up every spiced drop.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 48g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2.5 lb bone-in chicken thighs and drumsticks
• 2 cups long-grain parboiled rice
• 3 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 large red bell pepper, roughly chopped
• 1 large onion, chopped
• 4 garlic cloves
• 1-inch piece fresh ginger
• 2.5 cups chicken stock
• 1.5 tsp curry powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• 1 whole Scotch bonnet or habanero (optional)
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1Season the chicken pieces generously with salt, black pepper, half the curry powder, and smoked paprika. Let sit 10 minutes while you prep the base.
2. 2Heat oil in a wide heavy pot or deep skillet over medium-high heat. Brown the chicken on all sides until deep golden, about 3–4 minutes per side; work in batches if needed and set aside.
3. 3In a blender, combine the chopped onion, red bell pepper, garlic, ginger, crushed tomatoes, and tomato paste; blend until smooth.
4. 4Pour the blended mixture into the same pot (add a splash more oil if dry). Cook over medium heat, stirring often, for 10–12 minutes until the sauce darkens, thickens, and the raw tomato smell disappears—this is the flavor foundation.
5. 5Stir in remaining curry powder, thyme, bay leaves, and salt. Add the rice and toast it in the sauce for 2 minutes so every grain is coated.
6. 6Pour in the chicken stock and nestle the browned chicken pieces back into the pot along with the whole Scotch bonnet if using (do not break it unless you want serious heat).
7. 7Bring to a boil, then reduce heat to low, cover tightly with a lid or foil, and simmer 25–30 minutes without peeking until the rice is tender and liquid absorbed.
8. 8Turn off heat and let the pot rest covered another 10 minutes so steam finishes the rice. Fluff gently, discard bay leaves and pepper, and serve family-style straight from the pan.