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Chicken Jollof Rice

by Kiano Moju


for 6 servings

  • 6 medium tomatoes, sliced
  • 1 red bell pepper, stemmed, seeded and quartered
  • 2 small red onions, 1 quartered, 1 diced
  • 1 scotch bonnet pepper, or habanero, stem removed
  • 120 mL (½ cup) vegetable oil, plus 2 tablespoons
  • 450 g (1 lb) boneless chicken thighs, cubed
  • 2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 400 g (2 cups) parboiled long grain rice, washed


  • 2 stock cubes
  • 150 mL (¾ cup) water


  1. Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
  2. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
  3. Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
  4. Add in remaining oil, and fry sauce for 8-10 minutes.
  5. Stir in chicken, along with rice, stock and thyme leaves.
  6. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
  7. Once rice is cooked, fluff up before serving.
  8. Enjoy!
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