The Perfect One-Pot Chicken Jollof Rice
Jollof rice is a much-loved West African one-pot dish, made with tomato, peppers, and warm spices. Different West African countries each proudly claim their own version. This chicken version keeps all of that flavour in one pot, with tender chicken, fragrant basmati rice, and a rich tomato base. It is easy to make and deeply satisfying to serve.
Ingredients
800g boneless chicken thigh
1/2 lime juice
1 1/2 tsp garlic paste
1 tsp salt
1/4 tsp turmeric
3/4 tsp red chili
1/2 tsp pepper
Oil, for searing and cooking
1 cup chopped onion
1 tbsp chopped garlic
1 chopped red bell pepper
A big pinch of salt
2 tbsp tomato paste
3 cups basmati rice, soaked 30 minutes
3/4 tsp thyme
2 tsp curry powder
1 tsp garam masala
1-2 scotch bonnet or habanero / dalle Khursani
Salt to taste
2 tsp chicken stock
2 bay leaves
6 cups hot water
2 tbsp butter
3/4 tsp roasted cumin
3 tbsp chopped coriander
Method
1. Marinate the 800g boneless chicken thigh with 1/2 lime juice, 1 1/2 tsp garlic paste, 1 tsp salt, 1/4 tsp turmeric, 3/4 tsp red chili, and 1/2 tsp pepper.
2. Sear the chicken in oil, 4 minutes each side, then remove.
3. In the same oil, cook 1 cup chopped onion until brown, add 1 tbsp chopped garlic, then add 1 chopped red bell pepper and a big pinch of salt, and cook until soft.
4. Add 2 tbsp tomato paste and cook 2-3 minutes.
5. Add 3 cups basmati rice, soaked 30 minutes, and mix well.
6. Add 3/4 tsp thyme, 2 tsp curry powder, 1 tsp garam masala, 1-2 scotch bonnet or habanero / dalle Khursani, salt to taste, 2 tsp chicken stock, and 2 bay leaves.
7. Add 6 cups hot water, cover, and cook 20 minutes on low heat.
8. Finish with 2 tbsp butter, 3/4 tsp roasted cumin, and 3 tbsp chopped coriander, mix lightly, cover a few more minutes, and serve.
You may also like: The Only Butter Chicken Recipe You’ll Ever Need, The Only Chicken Tehari Recipe You'll Ever Need, and Easy Hyderabadi Wedding-Style Chicken Curry.
That one-pot chicken jollof recipe looks like an absolute lifesaver for a busy weeknight, especially since soaking the basmati rice for thirty minutes beforehand really helps keep the grains separate and fluffy. I usually find multitasking in the kitchen a bit overwhelming, kind of like trying to balance complex equations or sorting out geometry assignment help australia when the formulas get too tricky, but this method keeps everything streamlined in a single pan. Searing the chicken thighs first before building that rich tomato and bell pepper base must give the rice so much incredible depth of flavour. Might give this a go this weekend!