One pot jollof rice and chicken. This one pot dish is comforting, packed with flavor, and surprisingly easy to pull together. Brown chicken until golden, then cook with fragrant and flavorful jollof sauce and rice until everything comes together in one delicious savory pot. This one pot wonder doesn’t demand hours in the kitchen or a pile of dirty dishes. Whether you are cooking for the family, feeding a crowd, or simply craving something seriously satisfying, this chicken and rice dish delivers every single time.
Why I Love This Cozy Dinner
In my opinion, a good one pot meal is aimed at making your life easier. In this recipe, chicken and rice cooks together in one pot, allowing the flavors to mingle while the rice soaks up all those lovely savory juices. It’s also simple and cozy. The best part? There isn’t a mountain of washing-up waiting for me afterward. And honestly, it’s exactly the sort of dinner I want on a busy weeknight. To be exact, I could eat it any day of the week.
What is jollof rice and what makes this dish taste so good?
If you have never heard of jollof rice, it’s a West African style rice dish made with rice, bell peppers (capsicum), tomatoes, Scotch bonnet peppers, onions, and a blend of seasonings and spices. And yes, recipes may vary among different regions and households, there isn’t one single version that very cook has to follow. My version of the classic recipe gets a little tweak, and the rice is prepared alongside chicken giving the flavors plenty of opportunities to mingle. And then there’s the cleanup. One pot, one spoon, and one chopping board is all you need, if you’re organized. I’m not saying that’s the only reason to make it, but I’m definitely saying it’s a reason.
When it comes to making one pot chicken and rice dishes, I personally lean toward chicken thighs. They’re flavorful, juicy and forgiving, which makes them ideal for a one-pot recipe. Chicken breast will work too, but remember it’s leaner and can become dry if cooked for too long. For that reason, chicken thighs are my first choice.
The secret of the amazing flavor of this rice dish is in the bell pepper (capsicum) tomato base. That’s where the flavor starts. You’ll typically make a thick, concentrated sauce for the jollof base. The chicken, jollof base, rice - all cooks in a heavy bottomed pot with a well-fitting lid to distribute heat evenly and help trap the steam. Control the heat to avoid burned rice. This one pot dish is a complete meal, but there are plenty of sides that pair beautifully with it starting from classic fried plantains to a simple fresh salad and boiled eggs. If I’m making this for a gathering, I will usually put a few simple sides and let everyone help themselves.
Key Ingredients In One Pot Jollof Rice And Chicken
- Rice - Basmati or long grain rice.
- Chicken - Chicken thighs or drumsticks.
- Bell pepper (capsicum) - The red variety for color and flavor.
- Tomato - Forms the base of jollof sauce.
- Scotch bonnet peppers - Imparts heat to the dish. Substitute with habanero or cayenne chilies.
- Spices - Curry powder.
- Herbs - Dried thyme.
How To Make One Pot Jollof Rice And Chicken
Step One: Make jollof sauce
To make this sauce, blend red bell peppers (capsicum), tomatoes, red onions, chilies, garlic, and ginger into a smooth sauce.
Step Two: Prep and fry chicken
Start by seasoning your chicken with a little curry powder and couple of tablespoons of jollof sauce. Heat some oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken and brown it on all sides. You don’t need to necessarily cook it completely at this point. The aim is to get some color, cook up to 75%.
Step Three: Layer and cook the rice and chicken
Add sliced onions to the same pot. Stir them around so they pick up all those browned bits left behind by the chicken. After a few minutes, add tomato paste followed by the jollof sauce. Next, add the chicken cubes, onion powder, garlic powder, thyme and curry powder. Let the spices toast for a minute or two. Add rice, chicken broth (stock), and bay leaf. Also, add your seasonings including salt and pepper, then return chicken to the pot. Bring everything to a gentle simmer. Now lower the heat, cover the pot, and let it cook.
Tips For Better Jollof Rice And Chicken
- Brown the chicken - That extra bit of color adds flavor and gives the dish more flavor.
- Use good quality broth (stock) - If your stock tastes bland, the rice will probably taste bland too.
- Don’t rush the sauce - The jollof sauce needs time to cook down.
- Season in layers - Season the chicken, season the sauce, and season the rice.
- Don’t keep stirring - Once the rice starts cooking, leave it alone as much as possible.
- Let it rest - When rice is cooked, let it rest for several minutes. Then fluff the rice gently.
One Pot Jollof Rice And Chicken
Ingredients
Jollof sauce:
- 1 large red bell pepper (capsicum), diced
- 3 large tomatoes, diced
- 1 red onion, diced
- 3 Scotch bonnet, habanero or cayenne chilies, diced
- 3 garlic cloves, roughly chopped
- 1 cm ginger, chopped
Marinate and fry chicken:
- 6 boneless, skinless, chicken thighs
- 1 teaspoon curry powder
- Salt and pepper to taste
- 1 tablespoon oil
Make jollof rice and chicken:
- 1 tablespoon oil
- 1 red onion, sliced
- 1 tablespoon tomato paste
- 1 chicken bouillon (chicken stock cube)
- 2 teaspoons curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 cups rice, basmati or long grain, rinsed
- 2 cups chicken broth (stock)
- 1 bay leaf
- Salt and pepper to taste
Instructions
Make jollof sauce:
- Place bell pepper (capsicum), tomatoes, onions, chilies, garlic, and ginger in a food processor. Process to a smooth sauce.
Marinate and fry chicken:
- Marinate chicken with 2 tablespoons jollof sauce and curry powder. Season with salt and pepper.
- Marinate, covered, in the refrigerator for about 30 minutes, if time permits.
- Heat oil in a heavy bottomed pan over medium-high heat.
- Add chicken, and turn occasionally to brown all sides of the chicken. At this stage, chicken only needs to be 75 percent cooked.
- Transfer to a plate.
Make jollof rice and chicken:
- To the same pan, add oil.
- Once hot, add onions. Saute, stirring occasionally, for about 2 minutes or until soft and translucent.
- Add tomato paste. Saute, stirring, for about 2 minutes.
- Add jollof sauce. Saute, stirring, for about 3-4 minutes or until the sauce cooks down and turns thick.
- Add chicken bouillon (stock cubes), curry powder, onion powder, garlic powder, and dried thyme. Season with salt and pepper.
- Cook, stirring, for about one minute.
- Add rice, chicken broth (stock), and bay leaf. Stir.
- Place chicken on top in one layer.
- Increase heat to high, and bring to a boil.
- Reduce heat to low, cover with lid, and simmer for about 15 minutes or until rice is cooked and liquid absorbed.
- Turn off heat. Let the rice rest, covered, for about 10-15 minutes.
- Gently fluff the rice using a fork.
Notes
- Chilies - If Scotch bonnet peppers are not easily available, opt for habanero or cayenne chilies. I used the latter.
Nutrition
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One Pot Jollof Rice And Chicken FAQ
What is one pot jollof rice and chicken?
This one pot jollof rice and chicken is a flavorful West African inspired meal made with cooking rice and chicken together in a rich red pepper (capsicum), tomato and onion sauce. Everything cooks in one pot, so the rice absorbs the flavors from the sauce and chicken as it cooks.
What ingredients do I need for jollof rice and chicken?
The main ingredients are chicken, rice, red bell peppers (capsicum), tomatoes, onion, garlic, ginger, and seasonings such as curry powder and thyme.
What type of chicken is best for one pot jollof rice?
Chicken thighs and drumsticks are excellent choices because they stay juicy during cooking and add plenty of flavor to the rice. Boneless chicken is convenient for weeknight cooking, while bone-in pieces add even more richness.
Can I use chicken breast for jollof rice and chicken?
Yes, you can use chicken breast. However, chicken breasts are leaner than thighs and can become dry if overcooked. If using, keep an eye on the cooking time, and make sure the chicken reaches a safe internal temperature without overcooking.
What type of rice is best for jollof rice?
Basmati and long grain rice are popular choices for jollof because it can cook into flavorful, separate grains.
Why is my jollof rice mushy?
Jollof rice can become mushy if the rice is overcooked, if too much liquid is used, or if it is stirred too frequently while cooking. Measure the liquid carefully, and keep the heat low once the rice begins simmering.
Should I cook the chicken before adding the rice?
For the best flavor, brown the chicken before adding the rice. Make sure the chicken is 75% cooked at this stage. Browning the chicken also creates flavorful caramelized bits in the bottom of the pot, which become part of the sauce.
Can I make jollof rice and chicken ahead of time?
Yes. Jollof rice and chicken can be prepared ahead and stored in the refrigerator. Allow the food to cool completely, transfer it to an airtight container, and refrigerate it. Reheat before serving.
Can I freeze jollof rice and chicken?
Yes. Portion it before freezing and store in airtight, freezer safe containers. Reheat only what you need.
Can I make this recipe without chicken?
Absolutely. Replace chicken broth (stock) with vegetable broth (stock), and add vegetables, tofu, or another protein.
Can I make jollof rice without Scotch bonnet pepper?
Yes. If you don’t want a spicy dish, Scotch bonnet isn’t essential. You can substitute another chili like habanero or cayenne chilies, reduce the amount of chilies used, or leave the chilies out entirely for a milder version.
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