She Makes Perfect Nigerian Party Jollof Rice // Tips to delicious Jollof Rice Recipe

Ingredients

• 3 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 2 tablespoons Tomato Paste (for deep colour and umami)
• 1 cup Tomato Purée (smooth, no seeds)
• 1 large Red Bell Pepper (seeded and chopped)
• 1 small Scotch Bonnet Pepper (finely minced; adjust to heat preference)
• 2 medium Onion (half sliced, half diced)
• 4 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (peeled and minced)
• ¼ cup Vegetable Oil (for frying the base)
• 2 pieces Seasoning Cubes (Maggi or Knorr, optional)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Dried Thyme (crushed)
• 2 pieces Bay Leaf
• 1 teaspoon Curry Powder
• 1 pound Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• ½ cup Frozen Peas and Carrots (optional, added near the end)

Instructions

1. Prepare Ingredients

   Rinse the rice under cold water until the water runs clear; set aside. Slice one onion thinly, dice the other. Blend red bell pepper, scotch bonnet, fresh tomatoes, and half of the sliced onion into a smooth puree.

   Time: PT10M

2. Fry the Base (Tomato Sauce)

   Heat vegetable oil in the pot over medium heat (about 350°F). Add the remaining sliced onion and sauté until translucent (2‑3 minutes). Stir in minced garlic and ginger; cook 30 seconds. Add the blended pepper‑tomato puree, tomato paste, thyme, bay leaf, curry powder, and seasoning cubes. Cook, stirring frequently, until the sauce deepens in colour and the raw tomato smell disappears, about 10‑12 minutes.

   Time: PT12M

   Temperature: 350°F

3. Add Chicken and Season

   Add the chicken pieces to the sauce, stir to coat, and cook for 5‑6 minutes until the chicken is lightly browned. Season with salt and adjust seasoning if needed.

   Time: PT6M

   Temperature: 350°F

4. Incorporate Rice and Stock

   Stir in the rinsed rice, ensuring each grain is coated with the sauce. Pour in the chicken stock, give a gentle stir, and bring to a gentle boil.

   Time: PT5M

   Temperature: 350°F

5. Simmer and Steam

   Reduce heat to low, cover tightly with the lid, and let the rice simmer for 20‑25 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently.

   Time: PT25M

6. Add Vegetables and Rest

   Gently fold in frozen peas and carrots (if using). Cover again and let sit off‑heat for 5 minutes to steam the veggies and allow the rice to firm up.

   Time: PT5M

7. Serve

   Transfer the Jollof rice to a serving platter, garnish with extra sliced onions or fresh herbs if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

65 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Long Grain Parboiled Rice: Basmati rice, Jasmine rice
• Instead of Chicken Stock: Vegetable stock, Water with extra seasoning
• Instead of Tomato Paste: Tomato purée, Red pepper paste
• Instead of Tomato Purée: Crushed tomatoes, Blended fresh tomatoes
• Instead of Red Bell Pepper: Green bell pepper, Poblano pepper
• Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird’s eye chili
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Vegetable Oil: Palm oil, Canola oil
• Instead of Seasoning Cubes: Soy sauce (1 tsp), Bouillon powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Bay Leaf: None
• Instead of Curry Powder: Paprika (1 tsp)
• Instead of Chicken Thighs: Turkey thigh, Firm tofu (for vegetarian)
• Instead of Frozen Peas and Carrots: Fresh peas and diced carrots

Equipment Needed

• Large Heavy‑Bottomed Pot
• Blender or Food Processor
• Wooden Spoon
• Sharp Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Lid for Pot
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Rinsing the rice to remove excess starch.
• Cooking the tomato base until it deepens in colour (avoids raw tomato taste).
• Ensuring the pot is tightly covered while simmering to steam the rice evenly.
• Avoid stirring the rice during the simmering stage.

Chef Tips from the Video

• For extra smoky flavour, add a small piece of smoked paprika or a few drops of liquid smoke to the base.
• Toast the rice lightly in the oil before adding liquid for a nuttier aroma.
• Use homemade chicken stock for the richest taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently with a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Jollof rice tastes even better the next day; reheat gently on the stove with a little stock.
• Prepare the tomato base up to step 2 and store refrigerated for up to 2 days.

Frequently Asked Questions