Jollof Rice (Nigerian-Style)

I made Jollof Rice at some point in the past few years and the internet did not like it. According to my friend Tega Orhorhoro (@Tegareacts on TikTok), I did almost everything correct except at the end I decided to garnish with a spritz of lime juice for acidity... the Africans in the crowd did not like that one.

Lucky for me I’m friends with a native Nigerian who knows a thing or two about the famous spiced (and spicy) rice dish - Jollof Rice. Tega is the best; she’s kind, easy going and funny as hell. The recipe below are both her and I’s attempt at capturing exact measurements for a recipe that, truthfully, was never written down before today. Tega cooks from the heart and I respect it, however if you follow the guidance below you should have a pretty tasty end result.

Peep the video and subscribe to my YouTube channel here! 🤘🏼 Adam

Yield: 8-10 servings

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Jollof Rice (Nigerian-style)

Ingredients

Chicken

• 2 Chicken Legs, legs and thighs separated
• 1 tsp Turmeric Powder
• 1 tsp ginger Powder
• 1 tsp dried Thyme
• 1 tsp Curry Powder
• 1 Maggi cube
• Kosher Salt, to taste
• Black pepper, to taste
• 8 cups Water

Jollof Rice

• 2 Yellow Onions, halved and separated
• 2 Red Bell Peppers
• 1 Scotch Bonnet Pepper
• 1/4 cup Tomato Paste
• 2 tsp Curry Powder
• 2 tsp Turmeric Powder
• 2 cups Tomatoes, roughly chopped
• 3 Maggi Cubes
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder
• 2 Bay Leaves
• 2 cups Par-Boiled Carolina Rice
• 3 cups Chicken Stock
• 3 cups Water
• Red Onion, sliced thin for garnish
• Tomatoes, quartered for garnish

Instructions

Chicken

1. Preheat the oven to 425F.
2. Add the chicken, spices, maggi cube, salt, pepper and water to a large dutch oven. Bring to a simmer on medium-high heat, cover then lower the heat to low. Cook for 25 minutes, or until the chicken is fully cooked through. Remove the chicken from the liquid, pat dry with paper towels then place onto a baking sheet and roast for 20-25 minutes, or until the chicken skin is browned and semi-crispy. Set aside.

Jollof Rice

1. Blend one of the onions, both bell peppers and the scotch bonnet together until smooth, season with a pinch of salt. Set aside.
2. Slice the remaining onion into thin strips. In a large dutch oven over medium heat, add a dash of neutral oil followed by the sliced onion and sweat for 3 minutes. Stir in the tomato paste and continue cooking for 5 more minutes. Stir in the curry powder and turmeric until dissolved into the onions then pour over the pepper puree and tomatoes. Cook until most of the water is reduced out of the sauce and the oil begins to float to the top stirring constantly for 20 to 25 minutes. The sauce should thicken slightly and should smell cooked as opposed to raw.
3. Stir in the maggi cubes, ginger powder, garlic powder and bay leaves. Pour in the chicken stock and water then season with a pinch of salt and bring to a boil. Reduce the heat to low, cover the dutch oven with a layer of foil followed by the lid and gently simmer until the rice is cooked through and has absorbed most of the sauce, 20 to 25 minutes.
4. Turn off the heat, remove the foil and lid then add in the sliced red onion and tomatoes and cover. Allow the rice to steam for 10 minutes before serving.
5. To serve, scoop the jollof rice onto a plate or bowl, top with a piece or two of the cooked chicken and CRUSH!