West African Chicken Jollof Rice Recipe

Chicken jollof rice is more than just a meal — it’s a celebration in a pot. Rich, smoky, and bursting with layers of flavour, this beloved West African dish brings people together at parties, family gatherings, and everyday dinners alike. From the perfectly seasoned chicken to the deep red, well-spiced rice, every spoonful tells a story of comfort, culture, and tradition.

Whether you’re cooking for a special occasion or simply craving a satisfying home-cooked meal, chicken jollof rice never disappoints. In this post, I’ll walk you through the ingredients you need and the step-by-step process to achieve that classic jollof taste — rich, flavorful, and perfectly cooked every time.

Watch The Video Below

Ingredients :::

For the Chicken Stock, CLICK HERE

For the Tomapep Puree, CLICK HERE

For the Jollof Rice

• 4 cups long-grain parboiled rice

• 1½ cups chicken stock (from boiling the chicken)

• 1½ cups blended Tomapep mix (tomatoes, red bell peppers, scotch bonnet)

• 1 medium onion (chopped)

• 1 cup vegetable oil

• 1 cup tomato paste

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 1 teaspoon garlic powder

• 3 seasoning cubes

• Salt to taste

• 1 bay leaf (optional)

Directions:::

Step 1: In a pot, pour in your cooking oil. Add the chopped onion and stir for about 1 minute, then add the tomato paste. Adding the tomato paste gives it that bright red colour. Next, add the tomapep puree. This enhances the flavours.

Step 2: Next, you add the salt, garlic powder, crushed seasoning, curry powder, thyme and stir.

Step 3: In goes the rinsed rice. Just give this a good stir to combine. Add the meat stock and stir. In goes the bay leaves, mix and cover.

Step 4: Leave this to cook till it’s soft. This could take about 30 minutes, and your jollof rice is ready. Serve with plantain, moi moi, salad or any protein of your choice.

Enjoy!