Entree: Nigeria – Middle Belt – Jollof Rice (West African spiced one-pot tomato rice cooked with vegetables and seasoned protein)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1/2 cup (120 ml) vegetable oil
- 8 bone-in chicken thighs, approx. 2 lb (900 g)
- 1 tbsp (15 g) ground thyme
- 1 tsp (5 g) curry powder
- 1 tsp (5 g) smoked paprika
- 2 tsp (10 g) salt (adjust to taste)
- 1 tsp (5 g) black pepper
- 1 large onion, chopped, approx. 8 oz (225 g) (divide into halves)
- 1 red bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 1 red scotch bonnet or habanero pepper, seeded (or to taste)
- 28 oz (800 g) canned plum tomatoes
- 6 oz (170 g) tomato paste (about 1/2 cup)
- 3 cloves garlic
- 1 tbsp (15 g) grated ginger
- 4 cups (960 ml) chicken stock (hot)
- 3 cups (570 g) parboiled long-grain rice, rinsed and drained
- 1 bay leaf
- 2 chicken bouillon cubes (or 2 tsp / 10 g bouillon powder)
- 1 cup (150 g) frozen mixed vegetables (carrots and peas)
- 2 tbsp (30 ml) butter (optional, for finishing)
- Fresh parsley or thyme for garnish
- Lime wedges for serving (optional)

Instructions

1. Marinate and brown chicken: Season chicken thighs with half the salt, pepper, 1/2 tbsp (7.5 g) thyme, 1/2 tsp (2.5 g) curry, and 1/2 tsp (2.5 g) smoked paprika. Heat 1/4 cup (60 ml) vegetable oil in a heavy pot over medium-high heat and brown chicken on both sides until golden; remove and set aside.
2. Make the pepper-tomato base: In a blender, combine chopped onion (reserve half for later), red bell pepper, scotch bonnet, canned tomatoes, tomato paste, garlic, and ginger. Blend to a smooth sauce.
3. In the same pot, add remaining 1/4 cup (60 ml) oil and the reserved chopped onion. Sauté until soft and translucent, about 5 minutes. Add the blended tomato mixture and fry over medium heat, stirring occasionally, until the sauce reduces and the oil rises and darkens slightly, about 15–20 minutes.
4. Season the sauce: add remaining thyme, curry powder, smoked paprika, bouillon cubes, and remaining salt and pepper. Stir to combine and simmer 2 minutes.
5. Return browned chicken to the pot and pour in 4 cups (960 ml) hot chicken stock. Add bay leaf. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 10 minutes to infuse flavors.
6. Add rice: taste the cooking liquid for seasoning. Stir in rinsed rice and spread evenly without stirring further. Increase heat to bring to a gentle boil for 5 minutes until rice has absorbed some liquid.
7. Reduce heat to low, cover tightly with a lid (seal with foil if available) and cook for 20–25 minutes undisturbed until rice is tender and liquid is absorbed.
8. Stir in frozen mixed vegetables and butter if using; fluff rice gently with a fork to combine and finish cooking in residual heat for 3–5 minutes. Adjust seasoning.
9. Remove bay leaf, garnish with chopped parsley or thyme, and serve hot with lime wedges and the cooked chicken pieces.