Nigerian Jollof Rice

Recipe Description

Makes 6 servings.


  • 1 (2½ to 3 lbs) broiler-fryer chicken
  • 2 tbsp peanut oil|peanut or cooking oil
  • 1 medium onion, chopped
  • 1 (16 oz) can tomatoes, cut up
  • 1¼ cups chicken broth
  • 1 bay leaf
  • ½ tsp ginger|ground ginger, and dried thyme, crushed
  • ½ tsp salt
  • ¼ tsp cayenne pepper|ground red pepper
  • 1 cup long-grain rice
  • 1 tbsp snipped parsley


  1. In a large skillet, brown chicken pieces on both sides in hot oil (about 15 minutes); remove from skillet.
  2. Set aside, reserving drippings.
  3. Add the onion to drippings; cook until tender but not brown.
  4. Drain off fat.
  5. Return chicken to skillet.
  6. Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon, thyme, salt, and cayenne pepper|ground red pepper.
  7. Pour over chicken. Do not stir.
  8. Bring to boiling; reduce heat. Cover; simmer for 30 minutes.
  9. Skim off fat. Add rice, making sure that all the rice is covered with liquid.
  10. Cover and simmer for 30 minutes more, or until rice is tender.
  11. Remove bay leaf. Sprinkle with parsley.
This article uses material from the "Nigerian Jollof Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License