Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb bone-in, skin-on chicken thighs/drumsticks
- 2 cups (400 g) long-grain parboiled rice, rinsed
- 2 large onions (1 blended, 1 sliced)
- 2 red bell peppers; 1 Scotch bonnet (or habanero)
- 4 garlic cloves; 1-inch fresh ginger
- 1 can (28 oz/800 g) fire-roasted crushed tomatoes
- 3 tbsp tomato paste
- 3.5 cups (830 ml) low-sodium chicken stock
- 2 tsp curry powder; 1.5 tsp dried thyme; 2 bay leaves
- 2 tsp smoked paprika; 1 tsp white pepper; salt
- 1 tbsp lemon juice
- Neutral oil (about 3 tbsp for pot, 1/2 cup for plantains)
- 2 large ripe plantains; pinch of salt
Do This
- 1. Marinate chicken with 1 tsp salt, 1 tsp curry, 1/2 tsp thyme, black pepper, lemon juice, and 1 tbsp oil; rest 15 minutes. Rinse rice until water runs mostly clear; drain.
- 2. Blend 1 onion, bell peppers, Scotch bonnet, garlic, ginger, and half the crushed tomatoes until smooth.
- 3. Sear chicken in a Dutch oven with 2 tbsp oil over medium-high until browned (6–8 minutes per side); remove.
- 4. In same pot, sauté sliced onion, fry tomato paste until deep brick red, then cook blended mixture with remaining tomatoes until thick and glossy; season with smoked paprika, curry, thyme, bay, white pepper, and salt.
- 5. Stir in rice and stock; taste and salt. Nestle chicken on top, cover tightly (foil + lid), and steam on low 25–30 minutes.
- 6. Fry plantains in 1/2-inch oil at 350°F until caramelized (2–3 minutes per side). Fluff rice, rest 5 minutes, and serve with plantains.
Why You’ll Love This Recipe
- Classic West African jollof flavor: a smoky, peppery tomato base with thyme, curry, and bay.
- Seared, juicy chicken finishes right on the rice for maximum flavor.
- Golden, caramelized fried plantains add a sweet-savory balance.
- Clear, reliable method for fluffy, separate grains every time.
Grocery List
- Produce: 2 large onions, 2 red bell peppers, 1 Scotch bonnet or habanero, 4 garlic cloves, 1-inch ginger, 2 ripe plantains, scallions or parsley (optional garnish), 1 lemon
- Dairy: None
- Pantry: Long-grain parboiled rice, fire-roasted crushed tomatoes (28 oz), tomato paste, chicken stock, neutral oil, curry powder, dried thyme, smoked paprika, white pepper, bay leaves, kosher salt, black pepper (optional), chicken bouillon powder (optional)
Full Ingredients
Chicken
- 2 lb (900 g) bone-in, skin-on chicken thighs and/or drumsticks (6–8 pieces)
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 1 tsp kosher salt
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Smoky Pepper–Tomato Base
- 1 large onion, roughly chopped
- 2 red bell peppers, seeded and chopped
- 1 Scotch bonnet or habanero, stemmed (seed for less heat)
- 4 garlic cloves
- 1-inch piece fresh ginger, peeled
- 1 can (28 oz/800 g) fire-roasted crushed tomatoes
- 3 tbsp tomato paste
- 2 tbsp neutral oil (plus 1 tbsp more if needed)
- 2 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp ground white pepper
- 1–1.5 tsp kosher salt, to taste
- 1 tsp chicken bouillon powder (optional)
Rice
- 2 cups (400 g) long-grain parboiled rice, rinsed until water runs mostly clear and well drained
- 3.5 cups (830 ml) low-sodium chicken stock
- 1 large onion, halved and thinly sliced
- 1 tbsp neutral oil (for sautéing onion)
Plantains
- 2 large ripe plantains (mostly yellow with black speckles), peeled and cut on a bias into 1/2-inch slices
- 1/2 cup (120 ml) neutral oil, for frying (you may not use it all)
- Pinch of kosher salt
To Finish
- Chopped scallions or parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Marinate the chicken and rinse the rice
Pat the chicken dry, then combine with lemon juice, 1 tbsp oil, 1 tsp salt, 1 tsp curry powder, 1/2 tsp thyme, black pepper, and optional garlic/onion powders. Toss to coat and set aside to marinate for 15 minutes while you prep the base.
Place the rice in a bowl and rinse under cold water, swishing until the water runs mostly clear (3–4 changes). Drain well in a sieve. This keeps the grains fluffy and separate.
Step 2: Blend the smoky pepper–tomato base
In a blender, combine 1 chopped onion, red bell peppers, Scotch bonnet, garlic, ginger, and about half the can of fire-roasted crushed tomatoes. Blend until very smooth. Keep the remaining tomatoes for the pot.
Step 3: Sear the chicken
Heat a heavy Dutch oven (5–6 quarts) over medium-high. Add 2 tbsp oil. Sear the marinated chicken skin-side down until deep golden brown, 6–8 minutes per side. Transfer to a plate; leave drippings in the pot for flavor.
Step 4: Fry the paste and build the jollof base
Lower heat to medium. Add 1 tbsp oil if the pot looks dry, then add the sliced onion and sauté until translucent and lightly browned, 4–5 minutes. Add tomato paste and cook, stirring, until it turns dark brick red and smells sweet, 3–4 minutes. This step develops depth.
Pour in the blended mixture and the remaining crushed tomatoes. Cook, stirring occasionally, until thick, reduced by about half, and the oil begins to separate at the edges, 12–15 minutes. Stir in smoked paprika, 1 tsp curry powder, 1 tsp dried thyme, white pepper, bay leaves, bouillon (if using), and 1 tsp salt. Taste; it should be savory and slightly smoky.
Step 5: Add rice and stock; nestle the chicken
Stir the drained rice into the sauce to coat every grain. Pour in the chicken stock and bring to a lively simmer. Taste the liquid and add up to 1/2 tsp more salt if needed. Nestle the seared chicken and any juices on top, skin side up. Do not fully submerge the chicken—keeping it on top keeps the skin from getting soggy.
Step 6: Steam gently for fluffy grains
Cover the pot tightly with a piece of foil and then the lid to trap steam. Reduce heat to low and cook undisturbed for 25–30 minutes, until the rice is tender and the liquid absorbed. If the rice needs a little more time, cook 5 more minutes. For a subtle “party rice” smoky crust, increase heat to medium-low for the last 3–5 minutes, then turn off the heat and rest 5 minutes. Gently fluff with a fork and remove bay leaves.
Step 7: Fry the plantains
While the rice steams, heat 1/2 cup oil in a wide skillet to 350°F (medium heat until a piece of plantain sizzles on contact). Fry plantain slices in batches without crowding, 2–3 minutes per side, until deep golden with caramelized edges. Drain on paper towels and sprinkle with a pinch of salt.
Step 8: Finish and serve
Top the jollof with chopped scallions or parsley if you like. Arrange the seared chicken over the rice and serve generous scoops alongside the warm, caramelized plantains. The rice should be fluffy, smoky, and vividly red-orange from the pepper–tomato base.
Pro Tips
- Rinse rice thoroughly to remove excess starch; this is key to fluffy, separate grains.
- Fry the tomato paste until dark brick red—this “low and slow” step builds the signature jollof depth.
- Trap steam with foil plus a lid; jollof cooks best with gentle, enclosed heat.
- For extra smokiness, char the bell peppers under a broiler for 5 minutes before blending.
- Resist stirring while steaming; stirring breaks grains and makes rice gummy.
Variations
- Vegetarian: Skip the chicken and add roasted mushrooms or crispy tofu; use vegetable stock.
- Basmati Jollof: Substitute 2 cups aged basmati; reduce stock to 3 cups and cook 18–22 minutes.
- Extra Heat: Add a second Scotch bonnet or keep some seeds; balance with a squeeze of lemon at the end.
Storage & Make-Ahead
Cool completely, then refrigerate rice and chicken in airtight containers for up to 4 days; plantains keep best for 2 days. Reheat rice gently on the stovetop with a splash of stock or water and a tight lid, or microwave covered until steaming. The pepper–tomato base can be cooked and refrigerated up to 3 days ahead or frozen for 2 months; thaw before proceeding. Fry plantains fresh for the best caramelized texture.
Nutrition (per serving)
Approximate: 680 calories; 30 g protein; 82 g carbohydrates; 24 g fat; 4 g fiber; 980 mg sodium. Values will vary with oil absorption and exact ingredients.
