Jollof rice with chicken

Jollof rice with chicken

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(48 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4

Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too. 

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal705
  • fat15g
  • saturates3g
  • carbs98g
  • sugars15g
  • fibre5g
  • protein51g
  • salt1.73g
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  • 8 skinless, boneless chicken thighs, cut into large pieces
  • 3 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp tomato purée
  • 1 chicken stock cube
  • 400g basmati rice
  • 1 red pepper, deseeded and thickly sliced
  • 1 yellow pepper, deseeded and thickly sliced
  • 100g okra, halved



    Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…

  • bunch coriander, roughly chopped, to serve

For ginger and chilli base

  • 2 garlic cloves
  • 2 x 400g cans plum tomatoes
  • thumb-size piece fresh root ginger
  • 1 scotch bonnet chilli, deseeded


  1. Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.

  2. Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.

  3. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.

  4. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.

  5. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.

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Comments, questions and tips

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30th Mar, 2011
I found this a bit bland. Just seasoning the chicken, and the addition of the stock cube, doesn't seem to be enough seasoning all in all. Its hard to add more at the end without breaking the rice grains up. There is also a LOT of rice here for 4 people! :o) I'm 6ft7, and a sixth of this recipe would easily fill me up! :o) I might make it again, but I'll know to add more seasoning earlier on in the recipe
22nd Mar, 2011
This is a West African dish...and this recipe seems very westernised. When I have cooked it in Ghana I use a normal pan and let the rice burn slightly on the bottom...that is the best bit!
27th Sep, 2010
I enjoyed cooking this dish and it was very tasty. I'll be making it again. Next time I intend to reduce the amount of rice as there was far too much.
25th Sep, 2010
Have just wasted an hour cooking this! Tastes nothing like the jollof rice I've ever tasted. i agree with some of the earlier comment that it is bland, amongst other things. Just not authentic at all. Boiling some rice and dousing it with hot peri peri sauce would have been more authentic. Give it a miss if you are after the real thing.
28th Jun, 2010
i shall definatley try this recipie. To add to a comment made a long time ago, you may be able to find and buy okra (ladies fingers ) from indian food supliers. They sell all sorts of spices and herbs for indian cookery.
23rd Jun, 2010
This was very nice tasting and easy to make. The whole family liked it.
10th Apr, 2010
The picture and recipe above bears more resemblance to jambalaya rice. Jollof rice is often made by Nigerians, Sierra Leoneans and Ghanaians. Although it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, butter, oil, knorr cubes, and red pepper.
29th Aug, 2009
Aside Jollof being West African I am totally surprised most people found it bland. Jollof is normally a very tasty dish with lots of spices. Normally though, Jollof does not contain Okra (peas, cabbage, carrots are normal additions but not Okra) and it looks nothing like in the picture. Jollof is an excellent dish...I love it!!!
28th Aug, 2009
A bit like jambalaya, lovely. It's amazing that despite the centuries of slavery, the african flavours still survive in the Carribean and African American cooking!
26th Aug, 2009
Jollof rice is African not Carribean


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