JollyRoses
Jollof · West African

Chicken Jollof Rice

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Chicken jollof rice with homemade stock: seasoned chicken is simmered, then fried golden, and its stock cooks the rice in a rich tomato-pepper base.

By The JollyRoses Kitchen · Updated

Prep
25 min
Cook
1 hr 40 min
Total
2 hr 15 min
Serves
6
Non-veg Medium Main Course Includes 10 min hands-off
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Plated jollof rice with grilled chicken breast and red onion on a patterned mat
Photo: Keesha's Kitchen on Unsplash

In chicken jollof rice, the chicken does two jobs. Bone-in pieces are seasoned and simmered with onion, garlic, ginger, thyme and curry, which cooks them and creates a flavorful stock. The chicken is then fried until golden, and the stock goes into the pot to cook the rice.

The result is jollof with a noticeably deeper, savory flavor than one made with plain stock, plus crisp-skinned chicken to serve on top. It takes a little longer than basic jollof, but each stage is simple.

Why this recipe works

  • Simmering the seasoned chicken first gives you a homemade stock that flavors every grain of rice.
  • Frying the simmered chicken afterwards gives a golden, crisp outside while the meat stays juicy inside.
  • The oil used for frying the chicken goes into the jollof base, carrying even more chicken flavor into the rice.

Chicken Jollof Rice recipe

By The JollyRoses Kitchen · 2 hr 15 min total · Medium

Ingredients

Servings 6

For the chicken and stock

For the pepper base

For the jollof

Equipment

  • Large pot with a lid for simmering the chicken
  • Large heavy-bottomed pot or Dutch oven (5–6 quart) with a lid
  • Large skillet for frying
  • Blender
  • Instant-read thermometer
  • Aluminum foil

Instructions

  1. Season and simmer the chicken

    Put the chicken in the large pot with the chopped onion, garlic, ginger, curry powder, thyme, bouillon cube and salt. Toss to coat, then add the water. Bring to a boil, lower to a gentle simmer, cover and cook until the chicken is cooked through, about 25 minutes. Meanwhile, blend the tomatoes, red bell peppers, onion and scotch bonnet for the base until smooth, and rinse the rice.

  2. Fry the chicken

    Lift the chicken out and pat it dry. Strain the stock and measure out 3.5 cups (top up with water if needed). Heat the oil in the skillet over medium-high heat and fry the chicken, in batches if needed, turning, until golden brown on all sides, 8–10 minutes total. The thickest piece should read 165°F (74°C) on an instant-read thermometer. Drain on a rack or paper towels and keep warm.

  3. Fry the onion and tomato paste

    Pour ½ cup of the chicken frying oil into the heavy pot and heat over medium. Add the sliced onion and cook for 3 minutes until soft. Add the tomato paste and fry, stirring often, until it turns a deeper brick red, about 5 minutes.

  4. Reduce the pepper base

    Add the blended pepper mixture and simmer uncovered, stirring every few minutes, until thick and reduced by about half, with oil rising to the surface, 20–22 minutes.

  5. Season and add the stock

    Stir in the curry powder, thyme, bay leaves and bouillon, if using, and fry for 1 minute. Pour in the reserved chicken stock and simmer for 3–4 minutes. Taste and add salt; the liquid should taste well seasoned.

  6. Add the rice and steam

    Stir in the rice once, level it, and check that the liquid sits just level with the rice. Cover the pot with foil and the lid, turn the heat to low and cook undisturbed for 20 minutes.

  7. Fold and finish

    Fold the rice gently from the bottom up. If it is still firm and dry, sprinkle a few tablespoons of hot water around the edges. Re-cover and cook on low for 10 minutes more, until tender.

  8. Rest and serve

    Turn off the heat and leave covered for 10 minutes. Remove the bay leaves, fluff the rice and serve with the fried chicken on top.

Tips for the best chicken jollof rice

  • Use thighs and drumsticks. They stay juicy through simmering and frying, while breast meat dries out more easily.
  • Pat the simmered chicken dry before frying so it browns instead of steaming, and to reduce oil spatter.
  • Check the chicken with a thermometer: 165°F (74°C) in the thickest part, not touching the bone.
  • Taste the stock before it goes into the rice. It already contains salt and bouillon, so season the jollof at the end rather than the start.
  • If you have less than 3.5 cups of stock after simmering, top it up with water; do not add extra bouillon without tasting first.

Substitutions

Simmering then fryingSeason the raw chicken and brown it in the oil, then roast at 400°F (200°C) until it reaches 165°F (74°C); use store-bought chicken stock for the rice.
Frying the chickenGrill or broil the simmered chicken, turning once, until golden.
Long-grain parboiled riceLong-grain white rice; use about ½ cup less stock and check 5 minutes earlier.

Storing and reheating

Refrigerate the rice and chicken in airtight containers within 1 hour of cooking (never more than 2 hours) and eat within 3–4 days, or freeze for up to 3 months. Reheat covered, with a splash of water for the rice, until steaming hot throughout (165°F / 74°C).

What to serve with chicken jollof rice

  • Fried sweet plantains
  • Coleslaw
  • Sliced cucumber, tomato and onion salad
  • Moi moi (steamed bean pudding)

Frequently asked questions

Can you cook chicken and jollof rice together in one pot?
You can, but cooking the chicken first gives better results. Simmering it makes a flavorful stock for the rice, and frying it separately gives it a golden, crisp outside instead of soft, stewed skin.
What chicken is best for chicken jollof rice?
Bone-in thighs and drumsticks. The bones add flavor to the stock and dark meat stays moist through both simmering and frying.
How do I know the chicken is cooked?
Use an instant-read thermometer in the thickest part of the meat, away from the bone. It should read 165°F (74°C). Juice color is not a reliable sign of doneness, so a thermometer is the safest check.
Can I use store-bought chicken stock for jollof rice?
Yes. Use low-sodium stock so you can control the salt, and season the chicken separately before browning or roasting it.

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