Entree: Niger – Riz Jollof (Jollof Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) dried thyme
- 1 onion, large, chopped (about 10 oz (280 g))
- 1 large red bell pepper, seeded and chopped (about 6 oz (170 g))
- 4 medium tomatoes, blended (or 14 oz (400 g) canned tomatoes), blended
- 3 tbsp (45 ml) tomato paste
- 2-3 cloves garlic, minced (about 0.21 oz (6 g))
- 1 Scotch bonnet or habanero pepper, seeded and minced (optional) (about 0.35 oz (10 g))
- 3 cups (600 g) long-grain parboiled rice, rinsed until water runs clear
- 4 cups (960 ml) chicken stock, hot
- 2 bouillon cubes (or 2 tsp (8 g) bouillon powder)
- 1 bay leaf
- 1 cup (150 g) mixed vegetables (carrots/peas) — optional
- 1 tbsp (15 ml) tomato ketchup (optional, for color/depth)
- 2 tbsp (30 ml) butter or margarine (optional, for finishing)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) dried thyme
- 1 onion, large, chopped (about 10 oz / 280 g)
- 1 large red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 4 medium tomatoes, blended (or 14 oz / 400 g canned tomatoes), blended
- 3 tbsp (45 ml) tomato paste
- 2-3 cloves garlic, minced (about 6 g)
- 1 Scotch bonnet or habanero pepper, seeded and minced (optional) (about 10 g)
- 3 cups (600 g) long-grain parboiled rice, rinsed until water runs clear
- 4 cups (960 ml) chicken stock, hot
- 2 bouillon cubes (or 2 tsp / 8 g bouillon powder)
- 1 bay leaf
- 1 cup (150 g) mixed vegetables (carrots/peas) — optional
- 1 tbsp (15 ml) tomato ketchup (optional, for color/depth)
- 2 tbsp (30 ml) butter or margarine (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken pieces with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and 1/2 tsp (2.5 ml) thyme. Heat the vegetable oil in a large heavy pot over medium-high heat, brown the chicken on all sides until golden (about 8–10 minutes), then remove and set aside.
2. In the same pot, add the chopped onion and sauté until softened and translucent (4–6 minutes). Add the minced garlic and minced Scotch bonnet (if using) and cook 1 minute.
3. Stir in the tomato paste and cook 2 minutes, then add the blended tomatoes and chopped red bell pepper. Cook the tomato mixture, stirring occasionally, until it reduces and the oil separates slightly and the sauce is thickened (12–18 minutes).
4. Return the browned chicken to the pot. Add the hot chicken stock, bouillon cubes, bay leaf, remaining thyme, ketchup (if using), and remaining salt and pepper. Bring to a simmer.
5. Add the rinsed rice and stir gently to combine, making sure rice is mostly submerged; add mixed vegetables if using. Reduce heat to low, cover tightly, and simmer gently until rice is cooked and liquid absorbed, about 25–30 minutes.
6. Turn off heat and let the Jollof rest, covered, for 10 minutes. Stir in butter if desired, adjust seasoning, discard bay leaf, and serve hot.

1. Season the chicken pieces with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp thyme. Heat the vegetable oil in a large heavy pot over medium-high heat, brown the chicken on all sides until golden (about 8–10 minutes), then remove and set aside.
2. In the same pot, add the chopped onion and sauté until softened and translucent (4–6 minutes). Add the minced garlic and minced Scotch bonnet (if using) and cook 1 minute.
3. Stir in the tomato paste and cook 2 minutes, then add the blended tomatoes and chopped red bell pepper. Cook the tomato mixture, stirring occasionally, until it reduces and the oil separates slightly and the sauce is thickened (12–18 minutes).
4. Return the browned chicken to the pot. Add the hot chicken stock, bouillon cubes, bay leaf, remaining thyme, ketchup (if using), and remaining salt and pepper. Bring to a simmer.
5. Add the rinsed rice and stir gently to combine, making sure rice is mostly submerged; add mixed vegetables if using. Reduce heat to low, cover tightly, and simmer gently until rice is cooked and liquid absorbed, about 25–30 minutes.
6. Turn off heat and let the Jollof rest, covered, for 10 minutes. Stir in butter if desired, adjust seasoning, discard bay leaf, and serve hot.