Jollof Rice Recipe

Rinse and soak rice

Rinse the rice under cold running water until the water runs mostly clear to remove excess starch. Drain and soak the rice in cold water for 10–15 minutes, then drain thoroughly.

Prepare tomatoes and peppers

Blanch the fresh tomatoes in boiling water for 30–60 seconds, transfer to an ice bath, then peel and roughly chop. Remove cores from the red bell pepper (for blender) and roughly chop. If using scotch bonnet, keep it whole (for flavor without excessive heat) or chop if you want more heat.

In a blender or food processor, combine the peeled chopped tomatoes, the red bell pepper (for blender), 1 tablespoon fresh ginger, 2 garlic cloves, and the tomato paste. Blend to a smooth purée. If the mixture is very thick, add 2–3 tablespoons of water to help it blend smoothly.

Heat 1/4 cup of the oil in a large heavy-bottomed Dutch oven or deep skillet over medium heat. Add the finely chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add the remaining 1 garlic clove (minced), cook 30 seconds more.

Stir in the tomato paste and fry it for 3–4 minutes, stirring constantly, until it deepens in color and loses the raw taste. This step builds flavor and reduces bitterness.

Pour the blended tomato-pepper purée into the pot. Increase heat slightly and bring to a simmer. Cook, stirring occasionally, for 12–18 minutes until the sauce reduces and the oil separates slightly from the tomato mixture (you will see oil pooling at the edges). If the sauce thickens too much, add up to 1/4 cup water to prevent burning.

Season the sauce with thyme, curry powder, crushed bouillon cube, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar. Add the whole scotch bonnet pepper (if using) to the sauce to infuse heat without making it too spicy. Simmer 5 more minutes.

In a separate skillet, heat the remaining 1/4 cup oil over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the chicken in batches, 3–4 minutes per side, until golden but not fully cooked through. Transfer browned chicken to the tomato sauce and simmer for 6–8 minutes to start cooking through and absorb flavor.

Remove the bay leaves from the sauce (if desired keep one while simmering with rice). Add the drained rice to the pot with the sauce and gently fold to coat grains evenly. Pour in the chicken or vegetable stock and the additional 1 cup water if needed to reach about 1.25–1.5 times the rice volume (for slightly firm rice use 1.25; for softer, 1.5). Add the bay leaves.

Bring to a gentle boil over medium-high heat. Taste the broth and adjust seasoning with remaining salt, pepper, and a pinch more sugar if too acidic. Reduce heat to low, cover tightly, and simmer 18–22 minutes, or until rice is tender and liquid is absorbed. Avoid stirring while the rice cooks to prevent mushy texture.

About 8 minutes before the end of cooking, scatter the diced carrots, peas, and diced red bell pepper over the rice. Re-cover and continue cooking until vegetables are tender and rice is done. If the top is still wet but rice is cooked, increase heat to medium for 1–2 minutes with the lid slightly ajar to evaporate excess moisture.

Once rice is cooked, remove from heat and let rest, covered, for 5–7 minutes. Remove bay leaves and the whole scotch bonnet pepper (if used). Fluff rice gently with a fork to combine vegetables and chicken into the rice without breaking grains.

Stir in chopped parsley or cilantro. Taste and adjust salt if needed. Serve hot with lime or lemon wedges on the side.