Print

Flavorful West African Jollof Rice Recipe with Easy Grilled Chicken

West African Jollof Rice - featured image
Print Recipe

A comforting and bold West African dish featuring richly spiced tomato-based Jollof rice paired with smoky grilled chicken. This recipe is approachable, quick, and perfect for gatherings.

Ingredients

Scale
  • 2 cups (370 g) long-grain parboiled rice
  • 4 medium fresh tomatoes, blended
  • 2 large red bell peppers, blended
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons tomato paste
  • 3 cups (720 ml) vegetable or chicken stock
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 6 pieces chicken thighs or drumsticks, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a mixing bowl, combine olive oil, garlic powder, onion powder, ground cumin, smoked paprika, salt, pepper, and lemon juice. Toss the chicken pieces to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
  2. Add fresh tomatoes and red bell peppers to a blender or food processor and puree until smooth. Set aside.
  3. Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add finely chopped onions, garlic, and grated ginger. Cook, stirring often, until softened and fragrant, about 5 minutes.
  4. Stir in tomato paste, smoked paprika, and thyme. Cook for 2 minutes to deepen flavors.
  5. Carefully add the pureed tomatoes and peppers to the pot. Stir well and let simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and darkens to a rich red color.
  6. Rinse the rice under cold water until the water runs clear to remove excess starch. Add rice to the pot along with bay leaves and stock. Stir gently to combine.
  7. Bring to a gentle boil, then reduce heat to low, cover, and cook for 25-30 minutes. Avoid lifting the lid too often. The rice should absorb the liquid and become tender but not mushy. If needed, sprinkle a little more stock or water.
  8. While the rice is cooking, preheat your grill or grill pan over medium-high heat. Place marinated chicken pieces on the grill and cook 6-8 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
  9. Remove bay leaves from the rice. Fluff with a fork and taste for seasoning—add salt or pepper if needed.
  10. Plate the jollof rice with grilled chicken on the side. Garnish with fresh herbs or a wedge of lemon if you like.

Notes

Rinsing the rice is crucial to prevent it from becoming gluey and to keep grains separate. Let the tomato sauce simmer slowly to deepen flavors. Grill chicken skin-side down first for crispness and juicy meat. If no grill is available, use a cast-iron skillet and finish in the oven. Let rice rest covered for 5 minutes after cooking for better texture.

Nutrition

Keywords: Jollof rice, West African recipe, grilled chicken, tomato rice, smoky chicken, easy dinner, one-pot meal, spicy rice

Find it online: https://cooksybite.com/flavorful-west-african-jollof-rice-recipe-with-easy-grilled-chicken/