Sure, you know a lot about Nigerian jollof rice and chicken, and you might pretty much need to know plenty about the dish how it is cooked and the major ingredients needed for the preparation of this dish.

Typically, Nigerian jollof rice is served with fried chicken/turkey or fried fish along with salads and fried plantain as sides.

In this recipe, I prepared the chicken with the jollof rice which makes it different from my other jollof rice recipe. The two recipes look the same when ready but I would say this is more delicious.

Ingredients in Nigerian Jollof Rice and Chicken

300grams long grain rice, chicken legs, 70grams Gino tomato paste (small can), 2 Knorr cubes, 1 onion, 2 long red marconi peppers (also called long pointed pepper), 2 vine tomatoes, 2 garlic cloves, 1 medium size scotch bonnet/Jalapeno (or 2 if you want it a bit spicy), 1 teaspoon of thyme, 1 teaspoon of curry powder, 1 teaspoon of rosemary, 4-5 bay leaves, 1 ½ teaspoon of salt, 100mls cooking oil/olive oil, 2 teaspoons chicken seasoning, pepper flakes, 100mls cooking oil and 500-800mls chicken broth.

Preparing Jollof Rice Ingredients

Chicken legs: Season the chicken with salt, stock cube and chicken seasoning. You can use your preferred chicken seasoning and herbs.

Heat a non-stick skillet and add 100mls of cooking oil. Fry the chicken legs on both sides for 4 minutes each on high-medium heat. Place the chicken legs on an oven tray and roast for another 10-15 at 180C, so the chicken can cook all through. Once the chicken is ready, set it aside.

Pepper mix: Chop 1 medium-sized onion, 2 long red Marconi peppers, 2 large tomatoes, 2 garlic cloves and 1 scotch bonnet into small chunks. Blend until it is smooth.

Chicken broth: If you’re making your chicken broth, add 1 stock cube, a pinch of salt, onions (and maybe herbs) and cook for 20mins.

Depending on the amount of chicken you’re cooking, add enough water to be able to get 500-800mls of chicken broth for the jollof rice.

I advise making your chicken broth instead of buying a readymade one. In doing so, you know what ingredients are used. Homemade chicken broth also makes Nigerian jollof rice taste better.

How to Make Nigerian Jollof Rice and Chicken

Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir halfway through so it doesn’t get burnt. Set aside.

Place a non-stick saucepan on the hob and add 100 cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of the chopped onions (medium size) and stir fry for about 3 minutes. Pour 70g of Gino tomato paste and stir-fry until it’s properly mixed.

Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoons of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.

Wash 300g (or 3 cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn’t join up. Add more chicken broth or water if it looks thick.

Cover the saucepan with tin foil, then add the pot cover and cook on medium heat for 15 minutes. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10 minutes. Add more water or chicken broth if needed before covering, do not stir!

Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5 minutes on low heat.

Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).
How to preserve Jollof rice.