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Authentic Nigerian Jollof Rice: The Smoky Party Classic

jollof rice - Tasty
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Make authentic Nigerian Jollof Rice, a vibrant, one-pot West African staple. This recipe focuses on building the rich tomato base and achieving the signature smoky flavor perfect for any gathering.

Ingredients

Scale
  • 2 cups long-grain parboiled rice
  • 1.2 kg chicken pieces (or preferred protein)
  • 4 large ripe tomatoes
  • 1/3 cup tomato paste
  • 2 red bell peppers
  • 1–2 scotch bonnet or habanero peppers (adjust heat)
  • 2 large onions, divided
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup vegetable oil
  • 4 cups chicken or vegetable stock
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon curry powder
  • Salt to taste
  • 1 teaspoon smoked paprika (optional, for extra smoke)

Instructions

  1. Prepare the chicken: Season the chicken pieces with salt, pepper, and half of the minced garlic. Brown the chicken in a large pot with vegetable oil until lightly colored. Remove the chicken and set it aside, leaving the oil in the pot.
  2. Make the pepper base: Blend the tomatoes, red bell peppers, scotch bonnets, one onion, remaining garlic, and ginger until smooth.
  3. Sauté aromatics: Dice the remaining onion and sauté it in the pot with the oil until soft. Stir in the tomato paste and cook for 3-5 minutes until it darkens slightly.
  4. Cook the stew: Pour the blended pepper mixture into the pot. Add thyme, curry powder, bay leaves, smoked paprika (if using), and salt. Bring to a simmer and cook uncovered for 15-20 minutes, allowing the sauce to reduce and deepen in flavor. This step is key for the final color.
  5. Combine and steam: Rinse the parboiled rice thoroughly until the water runs clear. Add the rinsed rice to the tomato stew base and stir well to coat every grain. Pour in the stock. The liquid should just cover the rice; add more stock if needed.
  6. Cook the rice: Return the browned chicken pieces to the pot, nestling them into the rice. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with foil and then the lid. Cook undisturbed for 30-40 minutes until the rice is tender and the liquid is absorbed. Do not stir during this time.
  7. Achieve the smoke: For the signature ‘party’ flavor, increase the heat slightly for the last 5-10 minutes of cooking to allow a slight burn (scorching) at the bottom of the pot.
  8. Rest and serve: Turn off the heat and let the rice steam, covered, for another 10 minutes. Fluff the rice gently with a fork before serving. Serve with the chicken.

Notes

  • Rinsing the parboiled rice removes excess starch, helping the grains stay separate and fluffy.
  • For the best smoky flavor, use a heavy-bottomed pot and allow the bottom layer of rice to slightly scorch without burning completely.
  • You can substitute chicken stock with water if preferred, but stock adds depth to the flavor profile.

Nutrition

Find it online: https://pureplatepath.com/jollof-rice-nigerian-smoky-party-classic/