Nigerian Jollof Rice with Grilled Chicken

Method

1. Season the chicken

   Pat 700 g of boneless skinless chicken thighs dry with paper towels and place it in a clean bowl. Add 15 ml of vegetable oil for chicken, 30 ml of fresh lime juice, 5 g of smoked paprika, 2 g of curry powder for chicken, 1 g of dried thyme for chicken, 3 g of garlic powder, 2 g of ground ginger for chicken, 3 g of fine sea salt for chicken, and 1 g of black pepper for chicken. Turn the pieces until evenly coated. Wash your hands, then clean and sanitize every surface and utensil that touched raw chicken. Let the chicken stand for 20 minutes while you begin the rice; do not reuse the bowl or marinade for cooked food.

   20:00StartReset
2. Blend the pepper base

   Roughly chop 400 g of ripe plum tomatoes, seed and chop 250 g of red bell peppers, peel and quarter 200 g of red onion, and remove the stem from 1 Scotch bonnet pepper. Add everything to a blender with 80 ml of water for blending and blend until smooth, scraping down the jug as needed. Avoid touching your eyes after handling the chile and wash your hands thoroughly.

3. Reduce the pepper base

   Pour the blended mixture into a wide saucepan and bring it to a steady simmer over medium heat. Cook uncovered for 20 to 25 minutes, stirring and scraping the bottom every few minutes, until it has reduced by nearly half and looks thicker than tomato soup. Begin checking at 20 minutes and lower the heat if it spits aggressively.

   20:00StartReset
4. Build the jollof stew

   Warm 30 ml of vegetable oil for rice in a heavy pot over medium heat. Add 65 g of tomato paste and cook for 2 to 3 minutes, stirring, until it darkens slightly and leaves a rust-colored film on the pot. Stir in 4 g of curry powder for rice, 2 g of dried thyme for rice, 1 g of ground ginger for rice, 2 bay leaves, 3 g of fine sea salt for rice, and 1 g of black pepper for rice for 30 seconds. Carefully add the reduced pepper base, stir well, and simmer for 8 to 10 minutes until the stew is glossy and small beads of oil appear around the edges.

   00:02:00StartReset

   00:00:30StartReset

   00:08:00StartReset
5. Cook the rice in the stew

   Rinse 320 g of long-grain parboiled rice under cool running water until the water is mostly clear, then drain well. Stir 360 ml of unsalted chicken stock into the stew and bring it to a steady simmer. Add 320 g of long-grain parboiled rice, stir once so the grains are evenly distributed, cover the pot tightly, and reduce the heat to low. Cook for 25 to 30 minutes without frequent stirring, beginning the first check at 25 minutes, until the grains are tender and the liquid has been absorbed.

   25:00StartReset
6. Grill the chicken

   While the rice cooks, preheat an outdoor grill or well-ventilated grill pan over medium-high heat to about 205°C (400°F). Use clean tongs to lift 700 g of boneless skinless chicken thighs from the marinade, letting excess drip off, and discard the remaining marinade. Grill for 5 to 7 minutes on the first side; set the timer for the first 5-minute check. Turn and grill for another 5 to 7 minutes, moving pieces to a cooler area if the spices darken too quickly. Use a food thermometer to confirm the thickest part of every piece reaches at least 74°C/165°F. Transfer the chicken with clean tongs to a clean plate and let it rest for 5 minutes.

   05:00StartReset
7. Rest the rice and serve

   When the rice is tender, remove the pot from the heat and leave it covered for 10 minutes so the steam finishes the grains. Remove 2 bay leaves, then fluff from the edges toward the center with a fork, keeping the grains intact. Spoon the jollof rice onto a platter and arrange the grilled chicken alongside it. Serve immediately.

   10:00StartReset

Smart Substitutions

• No parboiled rice? Use long-grain basmati rice and begin checking about 5 minutes earlier, since it softens faster.
• Prefer less heat? Use half of the Scotch bonnet pepper or replace it with a mild red chile while keeping the red bell peppers for color and sweetness.
• Using chicken breast? Choose evenly sized boneless pieces and start checking sooner; every piece must still reach 74°C/165°F on a food thermometer.
• No chicken stock? Use unsalted vegetable stock or water, then adjust the seasoning after the rice is tender.

Tips and Variations

• Use a wide saucepan for the pepper base; the larger surface area drives off water faster and builds a more concentrated stew.
• Keep the rice layer even and the lid tight. Frequent stirring releases starch and can turn distinct grains soft or sticky.
• Start grilling the chicken as soon as the covered rice settles into a gentle simmer so both parts finish close together.

What Went Wrong?

• Rice is still wet Remove the lid and cook over the lowest heat for 5 to 8 minutes, then cover and let it stand for 10 minutes before fluffing.
• Rice is firm but the pot looks dry Sprinkle in a small splash of hot water, cover tightly, and cook on low for another 5 minutes before checking again.
• Bottom of the rice is scorching Move the pot off the heat at once. Spoon the upper rice into a clean serving dish without scraping the dark layer from the bottom.
• Chicken browns before it is cooked through Move the pieces to a cooler section of the grill or lower the heat, then continue cooking until a food thermometer reads at least 74°C/165°F.

Nutrition Estimate

• Fiber: 7 g per serving
• Sodium: 780 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

FAQ