Entree: Nigeria – Lagos Street Food – Jollof Rice (A West African one-pot spiced tomato and pepper rice, cooked until fluffy and often served with protein)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1/2 cup (120 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large red onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) grated fresh ginger
- 3 medium plum tomatoes, blended (about 14 oz / 400 g)
- 1 Scotch bonnet or habanero pepper, stem removed (approx. 15 g) — remove seeds for less heat
- 3 tbsp (48 g) tomato paste
- 3 cups (555 g) parboiled long-grain rice, rinsed until water runs clear
- 3 1/2 cups (840 ml) chicken stock, hot
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) curry powder
- 1 tsp (2 g) smoked paprika or regular paprika
- 1 bay leaf (approx. 0.5 g)
- 2 tsp (10 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce (optional, for depth)
- 1 cup (150 g) frozen peas or mixed vegetables (optional)
- 2 medium ripe plantains, sliced and fried for serving (optional)

Instructions

1. Pat the chicken thighs dry and season with 1 tsp salt and 1/4 tsp black pepper. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) of the oil over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium, add the remaining oil, then add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook 30 seconds until fragrant.
3. Add the blended tomatoes, chopped Scotch bonnet, and tomato paste to the pot. Cook the tomato mixture, stirring occasionally, until it darkens and the oil separates slightly, about 10–12 minutes. Taste and adjust heat by removing seeds if too spicy.
4. Stir in thyme, curry powder, smoked paprika, bay leaf, remaining salt and pepper, and soy sauce if using. Return the browned chicken to the pot and pour in enough hot chicken stock to just cover the chicken. Bring to a simmer, then cover and poach the chicken for 10 minutes.
5. Remove the chicken again and stir the pot to loosen any browned bits. Add the rinsed rice and spread evenly over the tomato base; do not stir after adding rice. Pour the remaining hot stock over the rice so it reaches about 1/2 inch above the rice surface. Nestle the chicken pieces back on top.
6. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook undisturbed for 20–25 minutes, or until rice is tender and liquid is absorbed. If using frozen peas, scatter them over the rice in the last 5 minutes.
7. Turn off the heat and let the pot sit, covered, for 10 minutes to steam. Fluff the rice gently with a fork, remove bay leaf, and adjust seasoning.
8. Serve hot with the seared chicken on top and optional fried plantains on the side.