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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6th Nov, 2008
Not bad - quite tomatoey, nothing glaringly wrong with it - although I don't think I will make it again since it is somewhat bland and there are other one-pot rice dishes that take less cooking time.
30th Oct, 2008
halved the portions as it was just for two of us but still put the same amount of chilli but it still was a bit bland. It was a nice dish I didnt have okra but replaced with peas and mushrooms. Probably wouldnt cook it again not that nice!
31st Aug, 2008
jollof rice is african not caribbean
22nd Jul, 2008
Traditionally this dish includes more than chicken: beef, lamb hock of ham. Any veregatbes as well. When made by my west african realtives they's used carrots, aubergine, pumpkin, cabbage. This has always been a strong family favoorite for us!
16th Jul, 2008
lacked in flavour a bit.
15th Jul, 2008
absolutely amazing...was surprised at how simple it was. i salted it and added a bit of lemon juice and served with pineapple! it was delicious, like an exotic paella.
19th Apr, 2008
Must admit, tasted better than i expected! The missus gave it 5 stars. Unfortunately the rice burned a bit in my pan but thats my cooking skills shining through!!
7th Jun, 2014
the rice is supposed to burn a little at the bottom of the pan so you were right to do so..however the ingredients for jollof rice described in this recipe are totally WRONG!!
27th Mar, 2008
Excellent easy dish to make when cooking for a crowd. I increased ingredients to cater for 12 and used runner beans and sweetcorn instead of Okra. This was a trouble free dish to make and a huge success.
27th Mar, 2008
This dish was easy to prepare and serve. I added a couple of xtra Scotch Bonnets the second time, however heat is a matter of personal taste and you should know your own limitations!!


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