Jollof Chicken Recipe Easy and Delicious for Any Occasion

Jollof chicken is a beloved West African dish that combines succulent, spiced chicken with the rich, vibrant flavors of jollof rice. This one-pot meal is a staple at many celebrations and family dinners, known for its smoky tomato base and aromatic spices.

Whether you’re a seasoned chef or a home cook looking to explore new flavors, this jollof chicken recipe delivers a perfect balance of heat, sweetness, and savory goodness.

The beauty of jollof chicken lies in its versatility and the way it brings people together. Every bite tells a story of culture and tradition, enhanced by the warmth of carefully blended seasonings.

Preparing this dish is not only a culinary adventure but also a way to connect with the rich heritage of West African cuisine. Get ready to impress your guests or simply enjoy a comforting, flavorful meal with this detailed recipe.

Why You’ll Love This Recipe

This jollof chicken recipe is a game-changer for several reasons. First, it uses simple, accessible ingredients that combine to create a deeply flavorful dish.

The chicken is perfectly marinated and cooked until tender, soaking up the rich tomato sauce infused with spices like thyme, bay leaves, and smoked paprika.

The recipe is straightforward, making it perfect for cooks of all levels. Plus, it’s a one-pot wonder that minimizes cleanup while maximizing taste.

The smoky, slightly spicy jollof sauce pairs beautifully with the juicy chicken, creating a dish that’s both comforting and exciting. Whether you’re making it for a family dinner or a festive gathering, this jollof chicken will quickly become a favorite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 fresh tomatoes, blended or finely chopped
• 1/2 cup tomato paste
• 2 cups long-grain parboiled rice
• 3 cups chicken broth or water
• 1 teaspoon smoked paprika
• 1 teaspoon ground thyme
• 2 bay leaves
• 1 teaspoon curry powder
• 1 Scotch bonnet or habanero pepper, whole (optional for heat)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Blender or food processor (for tomatoes)
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Serving platter or dish

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, and half of the smoked paprika and curry powder. Set aside to marinate for at least 20 minutes to allow the flavors to penetrate.
2. Sear the chicken: Heat 1 tablespoon of vegetable oil in your pot over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown and crispy, about 5-6 minutes per side. Remove chicken and set aside.
3. Sauté the aromatics: Lower the heat to medium and add the remaining oil. Add the chopped onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add tomato elements: Stir in the tomato paste and cook for 3-4 minutes to reduce acidity. Then add the blended fresh tomatoes and cook for 10 minutes, stirring occasionally. The sauce should thicken and deepen in color.
5. Season the sauce: Add the remaining smoked paprika, curry powder, thyme, bay leaves, and Scotch bonnet pepper (if using). Season with salt and pepper to taste. Stir well to combine the spices with the sauce.
6. Add the rice: Rinse the rice under cold water until the water runs clear. Add the rice to the pot, stirring to coat the grains in the sauce. Pour in the chicken broth or water, making sure the liquid covers the rice by about an inch.
7. Return chicken to pot: Nestle the seared chicken thighs into the rice and sauce, skin-side up. Cover the pot with a tight-fitting lid and reduce heat to low. Let it simmer gently for 25-30 minutes, or until the rice is cooked and the chicken is tender.
8. Final touches: Once cooked, remove the Scotch bonnet pepper and bay leaves. Fluff the rice with a fork and garnish with freshly chopped parsley or cilantro.
9. Serve and enjoy: Transfer the jollof chicken and rice to a serving platter and enjoy the explosion of flavors with your favorite sides.

Tips & Variations

For a smokier flavor, try adding a teaspoon of smoked chili powder or use fire-roasted tomatoes.

Feel free to swap chicken thighs for drumsticks or wings depending on your preference. For a spicier kick, finely chop the Scotch bonnet and add it into the sauce rather than cooking it whole.

You can also add vegetables like peas or carrots for extra texture and nutrition.

To make this dish gluten-free, ensure your chicken broth is free from gluten-containing additives. Leftovers reheat beautifully and taste even better the next day as the flavors meld.

Nutrition Facts

Serving Suggestions

Jollof chicken pairs wonderfully with classic West African sides like fried plantains or steamed vegetables. A fresh green salad with a tangy vinaigrette can balance the richness of the dish.

For an indulgent twist, serve with creamy mashed potatoes or garlicky sautéed greens.

A cold glass of ginger beer or a light lager complements the smoky and spicy flavors perfectly. Don’t forget to garnish with some fresh herbs for a burst of color and freshness on the plate.

Conclusion

This jollof chicken recipe is a celebration of bold flavors and comforting textures that bring a slice of West Africa to your kitchen. Its rich tomato base and perfectly spiced chicken create a dish that is both satisfying and exciting.

Whether you’re cooking for family, friends, or a special occasion, this recipe promises to impress with its depth of flavor and beautiful presentation.

With straightforward ingredients and clear steps, you can master this iconic dish and make it your own by adjusting the spice level or adding your favorite vegetables. Dive into the vibrant world of jollof and enjoy every delicious bite!

For more flavorful recipes, check out our Spicy Shrimp Jollof Rice, West African Peanut Stew, and Fried Plantains – perfect companions to your jollof chicken feast.

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