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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.