Jollof Rice Recipe
Make Jollof Rice Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and liquids
Aromatics and vegetables
Proteins (optional)
Spices & seasoning
Oils & fats
Method
Prep
- 1
Rinse and soak rice
Rinse the rice in cold water until the water runs clear to remove excess starch. Soak the rinsed rice in enough water to cover for 15–20 minutes, then drain and set aside.
- 2
Blend the pepper mix
Roughly chop the onion, red bell pepper, fresh tomatoes (if using), scotch bonnet, garlic and ginger. In a blender, combine the red bell pepper, tomatoes, scotch bonnet (remove seeds for less heat), half the onion, 2 cloves garlic and the ginger. Blend to a smooth purée. Set aside.
- 3
Prepare chicken (optional)
Pat chicken thighs dry, season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 2 tbs oil in a skillet over medium-high heat and brown chicken 3–4 minutes per side until golden (it will finish cooking later). Remove and set aside.
Base sauce and frying
- 4
Fry the onions
In a large heavy-bottomed pot, heat 6 tbs oil over medium heat. Thinly slice the remaining half onion. Add sliced onion and sauté until soft and translucent, about 4–5 minutes.
- 5
Cook tomato paste
Add 5 tbs tomato paste to the onions. Fry the paste, stirring constantly, 6–8 minutes until it darkens slightly and the raw tomato smell reduces — this develops a deep flavor and reduces acidity.
- 6
Add blended pepper mix
Carefully add the blended pepper/tomato mixture to the pot. Reduce heat to medium-low and simmer, stirring occasionally, for 8–10 minutes until some of the excess moisture cooks off and the mixture thickens.
- 7
Season the base
Stir in 1 tsp thyme, 0.5 tsp curry powder, 1 tsp smoked paprika, crumbled bouillon cube, 1 tsp salt and 0.5 tsp black pepper. Add bay leaves. Taste a bit of the sauce (it should be savory and slightly salty; remember rice will absorb flavors) and adjust seasoning if needed.
Assemble and simmer rice
- 8
Add stock and chicken
Pour in 3.5 cups chicken stock and stir to combine. Bring the sauce to a gentle boil. Add the browned chicken pieces into the pot, nestling them into the sauce. Simmer, uncovered, for 5 minutes to let flavors marry.
- 9
Add rice
Taste the liquid for seasoning once more. Add the drained rice in an even layer and gently stir once to distribute. Bring back to a simmer.
- 10
Adjust liquid and cook covered
Reduce heat to low, cover the pot tightly (use foil under the lid if needed to prevent steam escaping) and cook for 20–25 minutes without stirring, until rice is tender and liquid is absorbed. Check at 18 minutes: if rice is still hard and liquid evaporated, add up to 0.25 cup extra hot stock or water and continue cooking.
Finish and serve
- 11
Add vegetables
When rice is nearly done (last 5 minutes), sprinkle diced carrot and frozen peas over the top, recover and let finish steaming. This prevents overcooking vegetables.
- 12
- 13
Serve
Plate Jollof rice with the cooked chicken or your choice of protein. Garnish with fried plantain, sliced onions or a wedge of lime if desired. Serve hot.