How To Make Nigerian Jollof Rice and Chicken Stew

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 2 tablespoons Tomato Paste (regular canned tomato paste)
• 4 medium Fresh Tomatoes (roughly chopped)
• 2 Scotch Bonnet Peppers (seeds removed for less heat, or keep for extra spice)
• 1 large Onion (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 1 inch Fresh Ginger (peeled and sliced)
• 1 teaspoon Curry Powder
• 2 Chicken Bouillon Cubes (crushed)
• 1/2 cup Vegetable Oil (plus extra for frying plantains)
• 2 teaspoons Salt (plus extra for seasoning at the end)
• 4 cups Water (hot)
• 1.5 pounds Chicken Pieces (thighs or drumsticks) (skin on, bone in for flavor)
• 1 teaspoon Dried Smoked Shrimp Powder (adds umami, optional)
• 2 large Ripe Plantains (peeled and sliced on a bias)
• 2 cups Vegetable Oil for Frying (maintain 350°F for frying)

Instructions

1. Prep Vegetables

   Roughly chop the onion, scotch bonnet peppers, fresh tomatoes, garlic cloves, and slice the ginger into manageable pieces.

   Time: PT10M

2. Blend Red Stew Base

   Place the chopped onion, peppers, tomatoes, garlic, ginger, curry powder, and crushed bouillon cubes into a blender. Add 1/4 cup vegetable oil and blend until smooth.

   Time: PT5M

3. Cook Red Stew

   Heat the remaining oil in the large pot over medium‑high heat. Pour in the blended puree and sauté, stirring constantly, until the mixture darkens, the oil begins to separate, and the aroma deepens (about 15 minutes).

   Time: PT15M

4. Start Jollof Rice

   Add the tomato paste to the pot and fry for 3 minutes until it turns a rusty color. Stir in the rinsed rice, coating each grain, and toast for 5 minutes to develop a nutty flavor.

   Time: PT8M

5. Add Liquid and Bake

   Pour the hot red stew sauce, hot water, and generous salt over the rice. Bring to a rapid boil, then cover the pot tightly and place it in a pre‑heated 350°F oven. Bake for 20‑30 minutes until the rice is tender and the liquid is fully absorbed.

   Time: PT30M

   Temperature: 350°F

6. Brown Chicken for Stew

   While the rice bakes, heat a separate pot with a splash of oil over medium‑high heat. Season the chicken pieces generously with salt and brown on all sides (about 10 minutes).

   Time: PT10M

7. Simmer Chicken Stew

   Add the remaining red stew sauce and the dried smoked shrimp powder to the browned chicken. Reduce heat to low, cover, and let simmer for 30‑45 minutes until the chicken is fall‑off‑the‑bone tender.

   Time: PT45M

8. Fry Plantains

   Heat 2 cups of oil in a deep skillet to 350°F. Fry the bias‑cut plantain slices until golden brown and slightly caramelized, turning once (about 8‑10 minutes). Remove and drain on paper towels, then sprinkle lightly with salt.

   Time: PT10M

   Temperature: 350°F

9. Finish & Plate

   Remove the Jollof rice from the oven, fluff with a fork, and discard any excess oil. Serve a generous portion of rice topped with chicken stew and a side of fried plantains.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

80g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Long Grain Parboiled Rice: Basmati rice, Jasmine rice
• Instead of Tomato Paste: Tomato puree
• Instead of Fresh Tomatoes: Canned diced tomatoes
• Instead of Scotch Bonnet Peppers: Habanero pepper, Thai bird's eye chili
• Instead of Onion: Yellow onion
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Curry Powder: All‑purpose West African seasoning
• Instead of Chicken Bouillon Cubes: Chicken stock, Vegetable bouillon
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Water: Chicken broth for richer flavor
• Instead of Chicken Pieces (thighs or drumsticks): Chicken breast (will be less juicy)
• Instead of Dried Smoked Shrimp Powder: Fish sauce (use sparingly)
• Instead of Ripe Plantains: Sweet potatoes (different flavor)
• Instead of Vegetable Oil for Frying: Peanut oil, Canola oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Blender
• Large Heavy‑Bottomed Pot or Dutch Oven
• Oven
• Frying Skillet or Deep Fry Pan
• Spatula or Wooden Spoon
• Tongs
• Measuring Cups
• Measuring Spoons
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Caramelize the red stew until the oil separates for deep flavor.
• Par‑coat each rice grain with oil before adding liquid to keep grains separate.
• Ensure the liquid is hot before placing the pot in the oven to avoid soggy rice.
• Brown the chicken thoroughly to develop a rich base for the stew.
• Fry plantains at exactly 350°F to achieve a caramelized exterior without burning.

Chef Tips from the Video

• Use long‑grain parboiled rice for the authentic fluffy texture of Jollof.
• Authentic West African flavor comes from scotch bonnet peppers; adjust quantity to your heat tolerance.
• Dried smoked shrimp powder adds a subtle umami depth; omit if allergic.
• Fluff the rice with a fork rather than stirring to keep grains separate.
• Allow the chicken stew to rest for 10 minutes after cooking; this helps the flavors meld.

Troubleshooting

Storage

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

Freezer: Freeze chicken stew and cooked rice separately in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• The chicken stew tastes better the next day; reheat gently on the stove.
• Jollof rice can be made a day ahead and reheated with a splash of water.
• Fried plantains are best served fresh but can be reheated in a hot oven for 5 minutes.

Frequently Asked Questions