How to make Jollof Rice ( Step-by-Step)

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed 5‑6 times until water runs clear)
• 3 cups Water (use filtered or broth for richer flavor)
• 1 large Red Bell Pepper (cut into quarters for roasting)
• 2 medium Tomato (quartered)
• 4 pieces Garlic Cloves (peeled)
• 1 piece Scotch Bonnet Pepper (whole, seeds removed for less heat if desired)
• 1 large Onion (cut into wedges for roasting, additional 1/2 cup diced for sauté)
• 2 tablespoons Tomato Paste (no added sugar)
• 2 sprigs Fresh Thyme (remove leaves before adding)
• 1 piece Bay Leaf (remove before serving)
• 1 teaspoon Fresh Ginger (grated)
• 1 teaspoon Curry Powder (Jamaican style preferred)
• 1 tablespoon 876 Red Season (Spice Jamaica) (authentic Jamaican spice blend)
• 1 teaspoon Reg Blend All‑Purpose Season (Spice Jamaica product)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 4 pieces Jerk Chicken Thighs/Drumsticks (pre‑marinated with jerk seasoning)
• 2 pieces Ripe Plantains (peeled and sliced diagonally)
• to taste Salt
• to taste Black Pepper

Instructions

1. Roast Vegetables

   Preheat the oven to 200°C (400°F). Place the bell pepper, tomatoes, garlic cloves, whole scotch bonnet, and onion wedges on a baking sheet. Roast for 40 minutes, turning once, until the skins are charred and the vegetables are soft.

   Time: PT40M

   Temperature: 200°C

2. Rinse the Rice

   Place the rice in a fine‑mesh sieve and rinse under cold running water 5‑6 times, stirring gently, until the water runs clear.

   Time: PT10M

3. Blend Roasted Veggies

   Transfer the roasted vegetables (including the softened scotch bonnet) to a blender. Blend until smooth, adding a splash of water if needed to aid blending.

   Time: PT5M

4. Sauté Onion

   In a large pot, melt the butter over medium heat. Add the diced fresh onion and sauté for 5‑7 minutes, stirring, until translucent and lightly golden.

   Time: PT7M

   Temperature: 180°C

5. Add Tomato Paste

   Stir in the tomato paste and continue cooking for 10‑15 minutes, stirring frequently, until the paste darkens and the raw flavor disappears.

   Time: PT12M

   Temperature: 180°C

6. Combine Pepper Puree and Spices

   Pour the blended pepper puree into the pot. Add thyme leaves, bay leaf, grated ginger, curry powder, 876 Red Season, Reg Blend All‑Purpose Season, salt and black pepper. Cook, stirring occasionally, for 30‑40 minutes until the mixture thickens and the oil begins to separate.

   Time: PT35M

   Temperature: 180°C

7. Cook the Rice

   Add the rinsed rice to the pot, stirring to coat each grain with the sauce. Pour in 3 cups of water (or chicken broth for extra flavor). Bring to a boil, then reduce heat to low, cover, and simmer for 20‑25 minutes until the rice is tender and liquid absorbed.

   Time: PT25M

   Temperature: 100°C

8. Prepare Jerk Chicken

   While the rice cooks, place the pre‑marinated jerk chicken pieces on a separate baking sheet. Bake in the preheated oven at 190°C (375°F) for 30‑35 minutes, or until internal temperature reaches 75°C (165°F).

   Time: PT35M

   Temperature: 190°C

9. Fry Plantains

   Heat a thin layer of oil in a skillet over medium‑high heat. Add the plantain slices and fry 5‑7 minutes, turning once, until golden brown and caramelized. Transfer to paper towels to drain excess oil.

   Time: PT7M

   Temperature: 180°C

10. Finish the Jollof

    Remove the bay leaf. Stir in an additional tablespoon of butter for richness, taste and adjust seasoning if needed. Fluff the rice with a fork.

    Time: PT5M

11. Plate and Serve

    Serve a generous mound of Jollof rice on each plate, top with a piece of jerk chicken, and arrange fried plantain slices on the side. Enjoy while hot!

    Time: PT5M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

80g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Long Grain Parboiled Rice: Basmati rice, Jasmine rice
• Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper
• Instead of Tomato: Canned diced tomatoes
• Instead of Garlic Cloves: Garlic paste
• Instead of Scotch Bonnet Pepper: Habanero pepper
• Instead of Onion: Shallots
• Instead of Tomato Paste: Tomato puree
• Instead of Fresh Thyme: Dried thyme
• Instead of Fresh Ginger: Ground ginger
• Instead of 876 Red Season (Spice Jamaica): Jerk seasoning
• Instead of Reg Blend All‑Purpose Season: All‑purpose seasoning
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Jerk Chicken Thighs/Drumsticks: Grilled chicken breast
• Instead of Ripe Plantains: Sweet potatoes

Equipment Needed

• Oven
• Baking Sheet
• Knife
• Cutting Board
• Blender or Food Processor
• Large Pot with Lid
• Wooden Spoon or Heat‑Resistant Spatula
• Skillet or Frying Pan
• Tongs
• Measuring Cups and Spoons
• Serving Plate
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Roasting the vegetables until charred
• Blending the roasted vegetables to a smooth puree
• Cooking the sauce down until oil separates
• Washing the rice until water runs clear
• Ensuring the chicken reaches safe internal temperature

Chef Tips from the Video

• Use long‑grain parboiled rice for the authentic fluffy texture of Jollof.
• Add a pinch of smoked paprika to the spice blend for a subtle smoky note.
• For extra depth, substitute half the water with low‑sodium chicken broth.

Troubleshooting

Storage

Refrigerator: Store rice, chicken, and plantains in separate airtight containers for up to 4 days.

Freezer: Rice and cooked chicken freeze well for up to 2 months; reheat thoroughly. Plantains lose texture when frozen.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Blend the roasted pepper puree a day ahead and store in the fridge; it develops deeper flavor.
• Cook the rice and keep it refrigerated; reheat with a splash of water before serving.
• Marinate the chicken overnight for extra juiciness.

Frequently Asked Questions