How To Prepare Jollof Rice With Chicken

Jollof Rice and Chicken. You are here because you want a great meal that doesn't cost you your waistline. I don't blame you, because I can't imagine a world where Jollof rice and chicken don't exist.

It is a complete, well-balanced meal when made the right way. This is a revamp of my Vegan Jollof Rice recipe. It is a little spicier with that same long-lasting flavor. 

The winner is the Nigerian roasted chicken. The bone-in thighs are slow-cooked to perfection so it falls off the bone. The savory rice & tender chicken is a great post-workout meal prep option or a flavorful dinner entrée for guests.

Sometimes you just need the ultimate Jollof rice and chicken recipe all in one place. This recipe is the healthy, authentic version of this classic combo.

The rice is cooked with minimal oil and doesn't miss any of the major ingredients. The chicken is prepared with time and patience, and packs flavor in every bite.

I know you'll enjoy it!

Here Are The Ingredients for Jollof Rice

• red bell pepper. A medium-sized one is fine.
• plum tomatoes. Make sure they are soft.
• garlic cloves. Blended with bell peppers, tomatoes, and red onion.
• yellow onion. Finely Chopped.
• Red onion. Peeled & cut in half.
• Scotch bonnet peppers (optional). Substitute with habaneros.
• Parboiled rice. Any long-grain rice will work perfectly.
• dry seasonings: Curry powder, bouillon seasoning, dried thyme, bay leaves, nutmeg
• tomato paste. If you don't want to use tomato paste, use this recipe for Jollof Rice without Tomato Paste.
• broth. vegetable, beef, or chicken broth.
• olive oil.

Here Are The Ingredients for the Roasted Chicken

• chicken thighs. For this recipe, I used bone-in chicken thighs, but any cut of chicken will do.
• garlic powder.
• bouillon seasoning. I usually always have chicken bouillon in the pantry, but you can use any bouillon or adobo.
• ginger powder.
• cayenne pepper. (optional)
• white pepper.
• bay leaves. These are just for the marinade. After seasoning let the chicken sit for a minimum of 10 minutes.
• rosemary. I have used thyme as well and both work great.
• smoked paprika.
• salt. Any salt will do. I use Himalayan pink salt.
• mushroom umami. (optional). It adds some savoriness and binds all the other flavors.
• olive oil. Substitute with avocado oil. It is for basting the chicken before seasoning.

How to Cook Jollof Rice and Chicken

Step-by-Step Instructions for Making Jollof Rice

• Preheat oven to 425° F.
• Roast. Place tomatoes, red bell peppers, and red onions on a baking tray with cooking spray.
• Place roasted bell pepper and red onion in a blender with scotch bonnets and garlic cloves. Blend until smooth and set aside.
• Sauté onions. In a stock pot, heat two tablespoons of olive oil and chopped yellow onion.
• Add Seasonings. After a minute, add curry powder, thyme, nutmeg, and bouillon, and mix.
• Next, add the mixture to the pot along with 3 bay leaves.
• Put the heat on low/medium and let it cook for 10 minutes.
• Cook rice. Add washed rice and 5 cups of water to the pot. Place foil
• over the pot before covering it with the lid. Make sure the stove is on
• the lowest setting.
• Adjust salt & water if needed. After 30 minutes, check and adjust the water until the rice is cooked.

Step-by-Step Instructions for Roasted Chicken

• Preheat. Set oven to 350 °F
• Prepare Chicken. Clean chicken thighs with lime juice and vinegar, rinse, and pat dry.
• Season. Combine dry ingredients and rub all over the chicken thighs. Let the bay leaves sit while the chicken marinates. Remove before baking.
• Bake. Place chicken on a baking sheet on the middle rack. Bake at 350° for 45 minutes to 1 hour or until internal temperature is 165°F. Use parchment paper, foil, or coat the baking sheet with non-stick spray beforehand.
• Let the chicken rest on the counter for 10 minutes and be ready to be obsessed.

Can I Use Other Types of Meat For This Recipe?

Of course! The seasonings used go well with any cut of chicken and other types of meat. It can be used on steak, fish, shrimp, and lamb.

Storage & Reheating

Refrigerate roasted chicken and Jollof rice in separate air-tight containers. They will be good for 3-4 days after cooking.

When it is time to reheat, you have a few options:

Reheating Jollof Rice:

In Microwave

• Plate the rice and cover it with a paper towel.
• Add 1 to 2 tablespoons of water to the paper towel and microwave for about 2 minutes, or until you are satisfied with the temperature.
• Enjoy.

On the Stove

• Let the rice rest out of the fridge for a few minutes.
• Add 2 tablespoons of water or broth to the pan or pot.
• Cover with a lid on the lowest heat for 5 minutes before checking on it.
• Stir occasionally until all the grains are warm.
• Some sticking may occur.

Reheating Chicken in an Oven

• Set oven to 250 degrees F.
• Place chicken in a pan and cover with foil
• After 15 minutes check to make sure the chicken has reheated fully before enjoying.

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• Nigerian Fried Rice
• Chicken Suya Wings
• Nigerian Chicken Stew
• Instant Pot Jasmine White Rice
• Air Fryer Sweet Plantains