Jollof Rice

Serves     4 to 6


Jollof rice is a classic West African dish. Every region has its own variation. The rice dish can include beef, lamb or chicken, and sometimes Jollof rice is vegetarian. This version uses chicken.


1 Tbsp. vegetable oil

1 large onion, chopped

14.5 oz. can chopped tomatoes

2 Tbsp. tomato paste

2 cloves garlic, minced

1 tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

½ tsp. red pepper flakes

3 lb. chicken, cut into pieces or 3 lb. chicken thighs

2 cups chicken broth

1 cup uncooked Basmati rice, rinsed and drained

3 large carrots cut into 1 inch chunks, about 1 ½ cups

1 large green pepper, cored and diced

2 tsp. fresh thyme leaves


Heat vegetable oil in a large casserole pan. Sauté onion over medium low heat until softened, about 4-5 minutes. Add garlic and sauté for 1 minute. Add chopped tomatoes and tomato paste. Simmer over medium low heat for 5 minutes. Add salt, black pepper, cayenne pepper and red pepper flakes. Bring to a simmer. Add chicken pieces, skin side down and simmer uncovered for 15 minutes. Turn chicken pieces over and continue to simmer for another 15 minutes. Add broth, rice, carrots, green pepper and thyme. Bring to a boil; lower heat. Cover and simmer for about 30 minutes, adding more chicken broth if necessary, until rice is tender and chicken is cooked through.


Notes and Instructions

Recipe credit: Kathy Williams, based on multiple versions
Photo credit: Kathy Williams