Photo: Queen Murja10 · CC BY-SA 4.0 · Wikimedia Commons

Jollof rice on a white plate with fried chicken topped with onion ring, green pepper and carrot, plus cups of coleslaw and dark sauce. — Photo: Queen Murja10 · CC BY-SA 4.0 · Wikimedia Commons

African · Lunch · Dinner

Jollof Rice with Chicken

Name: Jollof Rice with Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: African
Ingredients: 500 g (about 5 thighs) boneless skinless chicken thighs, cut into large chunks; 1 1/2 cups long-grain parboiled rice; 4 medium plum tomatoes, roughly chopped; 2 medium red bell peppers, seeded and chopped; 1 small scotch bonnet pepper, seeded for less heat; 2 medium onions, divided (1 chopped for blending, 1 thinly sliced); 3 cloves garlic cloves, peeled; 1 tbsp grated fresh ginger, peeled; 3 tbsp tomato paste; 2 tbsp vegetable oil, divided; 1 tsp curry powder (gluten-free), divided; 1 tsp dried thyme, divided; 1 tsp smoked paprika, divided; 2 leaves bay leaves; 1/2 tsp salt, divided; 1/2 tsp ground black pepper; 2 cups low-sodium gluten-free chicken stock; 1 cup frozen peas and carrots

Jollof Rice

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Smoky, peppery West African one-pot rice simmered in a rich tomato and red pepper sauce, with tender pieces of seared chicken and colourful vegetables. This lighter version uses lean skinless thighs and less oil but keeps all the bold flavour.

Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4

Medium
Gluten Free
Dairy Free

30%

Per serving594kcal30% of a 2,000 kcal day

36gProtein

82gCarbs

14gFat

7gFiber

Calories come from: Carbs 55% · Fat 20% · Protein 25%

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Ingredients

For 4 servings

500 g (about 5 thighs)boneless skinless chicken thighs, cut into large chunks
1 1/2 cups300 glong-grain parboiled rice
4 medium400 gplum tomatoes, roughly chopped
2 medium240 gred bell peppers, seeded and chopped
1 small10 gscotch bonnet pepper, seeded for less heat
2 medium220 gonions, divided (1 chopped for blending, 1 thinly sliced)
3 cloves9 ggarlic cloves, peeled
1 tbsp grated6 gfresh ginger, peeled
3 tbsp48 gtomato paste
2 tbsp27 gvegetable oil, divided
1 tspcurry powder (gluten-free), divided
1 tspdried thyme, divided
1 tspsmoked paprika, divided
2 leavesbay leaves
1/2 tspsalt, divided
1/2 tspground black pepper
2 cups480 glow-sodium gluten-free chicken stock
1 cup140 gfrozen peas and carrots

Steps

1
Toss the chicken with half the curry powder, half the thyme, half the paprika and half the salt; set aside.
2
Blend the tomatoes, red peppers, scotch bonnet, chopped onion, garlic and ginger until smooth.
3
Heat 1 tbsp oil in a large heavy pot over medium-high heat and sear the chicken for 4–5 minutes per side until browned; transfer to a plate.
4
Add the remaining 1 tbsp oil and the sliced onion to the pot and cook for 4 minutes until soft.
5
Stir in the tomato paste and fry for 3 minutes, stirring, until it darkens slightly.
6
Pour in the blended pepper mixture and simmer uncovered for 15 minutes, stirring often, until thick and reduced by about a third.
7
Meanwhile, rinse the rice in cold water until the water runs clear, then drain.
8
Stir the remaining curry powder, thyme, paprika and salt, the black pepper and the bay leaves into the sauce.
9
Add the stock, the rice and the chicken with any juices; stir once and bring to a boil.
10
Cover tightly, reduce heat to low and cook for 20 minutes without stirring.
11
Scatter the peas and carrots over the rice, cover again and cook 5–8 minutes more until the rice is tender and the liquid is absorbed.
12
Check the chicken is cooked through to 74 °C / 165 °F in the thickest piece.
13
Turn off the heat, rest covered for 5 minutes, remove the bay leaves and fluff gently before serving.

Swaps, storage and make-ahead

Swaps

Use firm tofu or chickpeas instead of chicken and vegetable stock instead of chicken stock to make it vegan, choosing a stock labelled gluten-free to keep it gluten-free.
Swap the chicken thighs for boneless skinless chicken breast for a leaner option, searing briefly so it stays juicy.
Use one roasted red pepper from a jar per fresh red bell pepper if fresh peppers are hard to find.
Replace the scotch bonnet with a pinch of cayenne or leave it out for a milder, family-friendly pot.

Storage

Cool and refrigerate leftovers within 2 hours, especially important with rice, and eat within 3 to 4 days, reheating until steaming hot throughout. It can be frozen in airtight portions for up to 2 months; thaw in the fridge and add a splash of water when reheating.

Make ahead

Blend the tomato and pepper base up to 3 days ahead and keep it covered in the fridge, or freeze it for later. You can also season the chicken the night before and refrigerate it until you are ready to cook.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (597 g)	Per 100 g
Calories	594 kcal	99 kcal
Protein	36.1 g	6 g
Carbohydrates	82.2 g	13.8 g
of which sugars	9.7 g	1.6 g
Fiber	7.2 g	1.2 g
Fat	13.5 g	2.3 g
of which saturated	2.3 g	0.4 g
Sodium	734 mg	123 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.