West African Jollof Chicken and Rice Skillet
A hearty one-pot West African dish featuring tender chicken pieces simmered with fragrant spiced tomato rice. This version combines aromatic ginger, cinnamon, and thyme to create layers of warm flavor that infuse both the chicken and rice. The cooking method keeps the chicken juicy while allowing the rice to absorb all the savory pan drippings and spiced tomato broth. Perfect for family dinners or when you want an exotic yet comforting meal that brings everyone to the table.
Ingredients
- 3 lbs chicken pieceschicken thighs1:1poultry
Better flavor and moisture
- 2 tablespoons oil
- 1 medium onion, chopped
- 16 ounces canned tomatoes, cut upfresh tomatoes1:1vegetable
Use 2 cups chopped
- 1 ¼ cups chicken broth
- 1 bay leaf
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon thyme, crushed
- ½ teaspoon salt
- ¼ teaspoon ground red pepper
- 1 cup long grain ricejasmine rice1:1grain
More aromatic
- 1 tablespoon parsley, chopped
Instructions
- 1
Brown chicken pieces on both sides in hot oil for about 15 minutes, then remove from skillet and set aside, reserving drippings
- 2
Add chopped onion to drippings and cook until tender but not brown, then drain off excess fat
- 3
Return browned chicken to the skillet
- 4
Combine undrained tomatoes, chicken broth, and all seasonings, then pour over chicken without stirring
- 5
Bring mixture to boiling, then reduce heat
- 6
Cover and simmer for 30 minutes
- 7
Skim fat from surface of liquid
- 8
Add rice, ensuring all grains are covered with liquid
- 9
Cover and simmer for 30 minutes more or until rice is tender
- 10
Remove bay leaf and sprinkle with chopped parsley before serving
Tips
Make sure not to stir the mixture after adding the tomato-broth combination to prevent breaking up the chicken and ensure even cooking
Keep rice submerged under liquid during the final cooking stage to prevent burning and ensure even absorption of flavors
Let the dish rest for 5 minutes after cooking to allow the rice to finish absorbing any remaining liquid
Good to Know
Refrigerate leftovers in covered container for up to 3 days
Can be prepared through browning chicken step up to 1 day ahead
Serve hot directly from skillet with crusty bread or simple salad
Common Mistakes
Do not stir after adding tomato mixture to avoid breaking up chicken pieces
Ensure rice stays covered with liquid to prevent burning and uneven cooking
Substitutions
FAQ
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts work well. Reduce initial browning time to 8-10 minutes and check for doneness after 20 minutes of simmering.
What if my rice seems dry during cooking?
Add more warm chicken broth or water, about 1/4 cup at a time, to keep rice properly moistened and prevent sticking.
How long will this keep in the refrigerator?
Stored properly in a covered container, jollof chicken and rice will keep for up to 3 days in the refrigerator and reheats well.