How to Make Perfect Nigerian Jollof with Chicken (Step-by-Step Recipe).

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 1.5 pounds Chicken Pieces (bone‑in, skinless (thighs, drumsticks, or a mix))
• 2 cups Chicken Stock (homemade or low‑sodium store‑bought, strained)
• 1/4 cup Vegetable Oil (for frying the base)
• 2 tablespoons Tomato Paste (adds depth and color)
• 2 medium Fresh Ripe Tomatoes (blended for pepper mix)
• 1 large Red Bell Pepper (Tatache) (blended with tomatoes)
• 2 Scotch Bonnet Pepper (adjust to heat preference; wear gloves)
• 1/2 teaspoon Cayenne Pepper (Shambbo) (optional extra heat)
• 1 Green Bell Pepper (for green paste)
• 1/2 cup Parsley (packed, for green paste)
• 4 stalks Spring Onions (white and green parts, for green paste)
• 6 Garlic Cloves (finely minced)
• 1 inch piece Fresh Ginger (grated; also ginger powder used later)
• 2 large Onion (one sliced for garnish, one diced for base)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1 teaspoon Coriander Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Curry Powder
• 1/2 teaspoon Ginger Powder
• 1/2 teaspoon Black Pepper (ground)
• 2 Bay Leaves
• 1 teaspoon Salt (adjust to taste; chicken seasoning already contains salt)
• 2 tablespoons Butter (adds shine and richness at the end)
• 2 cups Water (for cooking rice; adjust if needed)

Instructions

1. Make Green Paste

   Combine parsley, green bell pepper, scotch bonnet peppers, spring onions, and garlic in a blender. Blend until smooth. Portion into an ice‑cube tray and freeze for future use.

   Time: PT10M

2. Season the Chicken

   Toss the chicken pieces with pre‑made chicken seasoning (contains salt) and 1‑2 tablespoons of the green paste. Set aside.

   Time: PT5M

3. Cook the Chicken in Stock

   Place the seasoned chicken in a large pot, add enough water to cover, bring to a boil, then add the chicken stock. Simmer for about 20 minutes until the chicken is cooked through. Remove chicken, reserve the strained stock, and set the chicken aside.

   Time: PT20M

   Temperature: Medium‑High

4. Fry the Aromatics

   Heat vegetable oil in a skillet over medium heat (≈350°F). Add diced onions, minced garlic, grated ginger, and a spoonful of green paste. Stir for 5 minutes until fragrant.

   Time: PT5M

   Temperature: 350°F

5. Add Dried Spices

   Stir in dried thyme, rosemary, fennel seeds, coriander seeds, curry powder, ginger powder, black pepper, and bay leaves. Cook for 2 minutes to awaken the aromas.

   Time: PT2M

   Temperature: Medium

6. Fry Tomato Paste

   Add the tomato paste to the skillet. Fry, stirring constantly, until the paste turns a deep, grainy reddish color, about 8 minutes.

   Time: PT8M

   Temperature: Medium

7. Add Blended Pepper Mix

   Blend fresh tomatoes, red bell pepper, additional scotch bonnet (if desired), and cayenne pepper. Pour the blend into the skillet and fry for another 8 minutes until the mixture thickens.

   Time: PT8M

   Temperature: Medium

8. Incorporate Stock and Water

   Pour the strained chicken stock into the skillet, then add 2 cups of water. Stir well to combine.

   Time: PT2M

   Temperature: Medium

9. Add and Cook the Rice

   Rinse the rice until water runs clear, then add it to the pot. Stir to coat the grains, cover, and reduce heat to low. Simmer for 20 minutes until the rice has absorbed the liquid and is tender.

   Time: PT20M

   Temperature: Low

10. Finish with Butter and Fresh Veggies

    When the rice is nearly done, stir in butter, sliced fresh tomatoes, extra onions, and any additional bell peppers. Cover with foil or parchment to trap steam for 5 minutes.

    Time: PT5M

    Temperature: Low

11. Fry the Cooked Chicken

    In a clean skillet, heat a little oil over medium heat. Fry the previously cooked chicken pieces until the skin turns golden brown, about 5 minutes.

    Time: PT5M

    Temperature: Medium

12. Fluff and Serve

    Fluff the Jollof rice with a fork, arrange the golden chicken on top, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

80g

Fat

15g

Fiber

4g