Nigeria · Nigeria

One-Pot Chicken Jollof Rice

Name: One-Pot Chicken Jollof Rice
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Nigeria
Ingredients: bone-in chicken thighs 600 g; long-grain rice, rinsed 400 g; ripe tomatoes, blended 400 g; red bell peppers, blended 200 g; yellow onion, sliced 120 g; scotch bonnet chilli 8 g; dried thyme 4 g; curry powder 6 g; chicken stock 400 ml; vegetable oil 60 ml; fine salt 6 g

West African tomato rice cooked in one pot with chicken, scotch bonnet and thyme — bright red and smoky.

80 minutes · 6 servings · Moderate

The one-pot version answers a practical problem: cooking jollof for a crowd without a row of pots on a single burner. Everything goes in together and the rice absorbs the tomato base directly, which trades the layered control of the traditional method for convenience. Scotch bonnet goes in early if the aim is heat through the whole pot rather than a surface kick.

Ingredients

bone-in chicken thighs600 g
long-grain rice, rinsed400 g
ripe tomatoes, blended400 g
red bell peppers, blended200 g
yellow onion, sliced120 g
scotch bonnet chilli8 g
dried thyme4 g
curry powder6 g
chicken stock400 ml
vegetable oil60 ml
fine salt6 g

Directions

1
Season the chicken with half the salt. Brown in the oil 4 minutes per side and set aside.
2
Soften the onion 5 minutes, add the tomato, pepper, scotch bonnet, thyme and curry powder and cook 10 minutes until the oil rises.
3
Stir in the rice and stock, return the chicken, cover and simmer 25 minutes. Stir once at 12 minutes.
4
Uncover and cook 10 more minutes so the bottom forms the signature jollof crust (socarrat).
5
Rest 5 minutes, fluff and serve.
6
Refrigerate any leftovers within 2 hours at 4°C or below; reheat to 74°C center before serving again.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content