Jollof Rice

Soon to be your family favorite one pot meal. Can be made ahead and reheated.


  • 3 teaspoons salt
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground dried ginger
  • 1 large onion chopped
  • 1 small roasting chicken or about 3 pounds boneless chicken parts
  • 1 Tablespoon peanut oil or other vegetable oil
  • 2 cups long grain rice not instant
  • 3 cups water
  • 1 6 ounce can tomato paste
  • 1 16 ounce can tomatoes
  • 1 10 ounce package peas and carrots frozen


  • In a small bowl, mix together 1 teaspoon salt, red pepper, garlic powder, curry powder and ginger.
  • Rinse chicken, removing skin and fat. Cut the chicken into bite sized pieces. If you are using a whole chicken, cut through the bones with the help of an adult. You should end up with 20-30 pieces.
  • Heat oil in a frying pan over medium heat. Place chicken in pan to brown, a few at a time. Add spice mixture to browning chicken a little at a time. Move browned and seasoned chicken to a large bowl. In same pan add chopped onion and cook for about 2 minutes. Add rice and stir onion and rice together. Remove from heat.
  • Turn heat to low. Place rice mixture into large pot or Dutch oven. Add one cup of water to skillet and stir. Pour into pot/Dutch oven. Add tomato paste and tomatoes to rice mixture in pot/Dutch oven. Add 2 teaspoons salt and 2 cups water to pot/Dutch oven and stir well-crushing tomatoes.
  • Add chicken and it's juices to pot. Bring to a boil over medium heat, cover and turn burner to low. Simmer for about 20 minutes-checking at 10 minutes to be sure it's not burning/scorching-add a tad more water if necessary. When rice is barely tender-turn off stove and let the covered pot rest for about 20 minutes.
  • Cook frozen peas and carrots until just cooked. Add half to pot when the rice is finished resting and stir in. Sprinkle the rest on top before serving.

Please rate this