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Meat, Africa and overseas

Jollof rice with roasted chicken

Jollof rice with chicken is a West African dish made of rice simmered in a tomato and pepper sauce, served with roasted chicken thighs. For 4 people, it takes 60 minutes and is easy to make, at a cost of €3.30 per serving. The key to success is reducing the sauce well before adding the rice.

Tonight, everyone agrees on smoky, spiced, orange jollof rice with chicken thighs roasting golden on the side.

Jollof rice with roasted chicken
Total time
1 h
Difficulty
Easy
Cost per person
€3.30
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Jollof rice gets its orange color from the tomato and pepper sauce it simmers in, and its smoky edge comes from the slight crust that forms at the bottom of the pot near the end of cooking. Every grain soaks up that concentrated sauce, while the chicken thighs roast separately and turn out with crispy skin that contrasts nicely with the soft rice underneath.

This is a generous, complete meal that works for kids and adults alike, spiced enough to liven up a weeknight dinner without overwhelming anyone if you go easy on the chile. Make it on an evening when you have a little time to spare, or on a Sunday when the whole family gathers around one big shareable dish.

The ingredients

4 people

Pantry

  • Long grain riceoften in the pantry 350 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Dried thymeoften in the pantry 1 tsp
  • Curry powderoften in the pantry 1 tsp
  • Peanut oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Red bell peppers 2
  • Tomatoes 4
  • Onions 2
  • Chile pepper 1

The step by step recipe

  1. Rub the chicken with salt, pepper, thyme and a little oil, then roast at 200°C. 40 min

    Set it on a rack, the heat circulates and the skin crisps up on all sides.

  2. Blend the bell peppers, tomatoes, one onion and the chile into a smooth sauce. 5 min

    Reduce it in a pan for a few minutes to cook off the water.

  3. Sauté the other sliced onion with the tomato paste, then pour in the pepper puree and cook, stirring. 15 min

    The sauce is ready when the oil separates and rises to the surface.

  4. Add the rinsed rice, curry powder, salt and a volume of water just below that of the rice, then cover. 20 min

    A sheet of foil under the lid traps the steam and steams the rice through.

  5. Gently stir the rice, then serve it with the roasted chicken.

    Let it rest for five minutes covered, the grains finish plumping up.

Our tips to get it right

  • Rinse the rice well before cooking to remove excess starch, this keeps the jollof rice loose with grains that don't clump together.
  • Reduce the pepper and tomato puree in a pan before adding it to the onions, this step keeps the rice from turning out too wet at the end.
  • Taste the sauce before adding the rice and adjust the salt then, it's much easier than fixing the seasoning once the rice is cooked.

The variations

  • Swap the chicken thighs for boneless thighs, the oven time drops to about 25 minutes.
  • For a vegetarian version, skip the chicken and add chickpeas or roasted vegetables, the sauce stays just as flavorful.
  • For a quicker, kid friendly meal, cut the chile in half and serve the rice with simply pan seared chicken instead of roasted.

What to serve it with

  • Cucumber and red onion salad
  • Fried plantains
  • Homemade ginger juice

Storage

Jollof rice keeps for 2 to 3 days in the refrigerator in a sealed container, with the chicken together or stored separately. It freezes well for up to 2 months. Reheat in a pan or microwave with a splash of water to bring back the rice's soft texture.

Questions about this dish

Why did my jollof rice turn out too wet?

The sauce likely wasn't reduced enough before adding the rice. Let the oil rise to the surface before adding the rice and water, this prevents excess liquid.

Can I use a different rice instead of long grain?

Long grain rice works best since it absorbs the sauce without turning mushy. Basmati rice also works well, as long as you rinse it thoroughly first.

Can this dish be made ahead of time?

Yes, you can cook the jollof rice the day before and reheat it gently the next day. The flavor often gets even better after a night in the fridge.

Is the chile necessary in this recipe?

No, you can leave it out entirely or reduce it to taste, especially if kids are eating too. The sauce still gets plenty of flavor from the thyme and curry powder.

How long does it take to make a jollof rice with roasted chicken?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a jollof rice with roasted chicken?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jollof rice with roasted chicken cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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