Jollof Rice

A spicy and smoky famous rice dish from West Africa.

4-6 servings
1 hour 25 minutes
Ethan Chlebowski

Ingredients

Jollof spice mix

  • Ground Ginger
    4 parts
  • Dried thyme
    4 parts
  • Red Pepper Flakes
    3 parts
  • Ground coriander
    2 parts
  • Onion Powder
    2 parts
  • Garlic Powder
    1 part
  • Ground cinnamon
    1 part
  • Smoked Paprika
    1 part
  • Cubeb tail pepper
    1 part
  • Crayfish powder
    1 part
  • Salt
    1 part
  • Nutmeg
    1/2 part

Jollof sauce

  • Whole peeled tomatoes
    397 g1 14 oz can
  • White onions
    1/4
  • Red Bell Peppers, chopped
    3
  • Habanero Peppers
    2
  • Salt
    a sprinkle
  • Cooking oil
    30 g
  • Curry Powder
    3 g
  • Cayenne Pepper
    to taste
  • Red Onions
    1/2
  • Bay Leaves
    2
  • Jollof spice mix
    10 g

Rice & garnishes

  • Chicken broth
    454 g
  • Basmati Rice
    300 g
  • Cooking oil
    30 g
  • Cilantro
    for garnish

Chicken thighs

  • Chicken Thighs
    3-5
  • Salt
    a sprinkle
  • Butter
    a spoonful
  • Thyme
    1 sprig
  • Garlic
    2 cloves
  • Jollof spice mix
    5 g

Method

Step 1: Prepare the spice mix

Prepare the spice mix. Choose a very small measuring spoon to represent '1 part' by volume.

  • For this recipe, you'll only need about ~15 g of spice mix total, so you'll likely end up with extra (make this recipe again!).

Add all the spices to a container and mix them up. Cover and seal until ready to use.

Preheat the oven to 350°F/ 176°C.

Step 2: Make the sauce & rinse the rice

In a blender, add the canned peeled tomatoes, 1/4 of a white onion, red bell peppers, habanero, and a sprinkle of salt. Blend until completely smooth and set aside.

Set a pan over medium heat and add the cooking oil. Thinly slice the red onion and toss it in the pan. for about 5 minutes until softened, but still with a bite to them.

  • Remove half of the red onions and set aside for garnishing later on.

With half of the red onions still in the pan, add the bay leaves, Jollof spice mix, curry powder, and cayenne powder to for 30 seconds before pouring in the sauce from the blender.

Bring the liquid to a , then turn the heat to medium-low and let it simmer for 15 minutes to and slightly thicken.

Meanwhile, rinse the basmati rice 3 to 4 times in a strainer to remove the starch.

Step 3: Cook the rice

Once the Jollof sauce is almost done reducing, place another pan or pot (that you have an oven-safe lid for) over medium heat and add more cooking oil just to coat the surface. Once hot, toss in the rice and for 1-2 minutes, stirring occasionally. Add the reduced Jollof sauce to the pan with the rice and stir together.

Add the chicken stock into the pan as well. Bring the liquid to a simmer then cover the pan with an oven-safe lid (aluminum foil works well too).

Transfer the pot to the 350°F/ 176°C oven. Set a timer and for 30 minutes during which the rice should and become tender.

  • Prepare the chicken thighs (below) while this is in the oven.

Step 4: Cook the chicken thighs

Salt both sides of the chicken thighs.

Set a cast-iron pan over medium heat and add the chicken thighs skin side down to the cold pan. This will begin to slowly render the chicken fat. Once the fat has been rendered, flip the chicken thigh over and turn the heat to low.

Add the butter, sprig of fresh thyme, 2 cloves of garlic, and a sprinkle of the Jollof Spice mix. Baste the fat and spices over the top of the chicken thigh.

Place the entire pan into the oven with the rice and until the internal temperature reaches 170°F/ 76°C.

If you time it right, you can have both the rice and chicken ready at the same time. Check both at the end of the 30 minutes and leave either in the oven longer, if needed (the rice should have absorbed almost all of the cooking liquid).

Step 5: Fluff the rice & serve

Remove the rice from the oven and let sit covered for 10 minutes. Remove the chicken from the oven when done, and let it rest off the heat while the rice finishes steaming.

Fluff the rice and then stir in the reserved red onions. Serve with the cooked chicken thighs and garnish with cilantro.

“Jollof Rice, also known as Party Rice, is a dish that every home cook should know how to make. Since this is West Africa's most famous dish, every family & country has their way of doing it. In general, it is rice cooked in a pepper and tomato-based sauce with a smoky & complex spice mixture. I would describe this dish as subtly addictive.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories3018
338g
129g
150g

Show macros split into…

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Recommended: 5 servings

FAQ

What if I can’t find cubeb tail pepper?

Cubeb tail pepper is a spice that is often described as a cross between all-spice and black pepper. A equal blend of black pepper and all-spice can be used as a substitute.

What is crayfish powder?

Crayfish powder is dried crayfish which is then grounded down into a powder. It is commonly used in African soups and sauces that adds . If you can’t find it, shrimp powder or bouillon could work as a substitute, which can be found in a lot of Asian grocery stores.

This is a lot of spices...

If you're missing a few spices, you can still make the recipe, although making the full blend is worth it for the complex flavor of jollof rice. Our advice is to make a larger batch of this spice mix. As mentioned in step 1, you'll only need about ~15 g of spice mix total, so you'll likely end up with extra anyways. Use the extra to make this recipe again or to add tons of flavor to anything: grilled meats, marinades, roasted vegetables, grains, and soups! Most of the spice list is common pantry staples anyway that are worth stocking up on. It's often more economical to stock up on spices via online ordering or from an international grocery store (avoid the expensive 2 oz glass jars).