Nigerian · intermediate
Nigerian Smoky Jollof Rice With Chicken Thighs
Flavorful parboiled long-grain rice simmered in a reduced blend of sweet red peppers, tomatoes, and scotch bonnet with pan-browned chicken thighs.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend the red bell peppers, plum tomatoes, scotch bonnet pepper, and half of the red onion in a blender until smooth.
- 02
Heat vegetable oil in a large pot over medium-high heat. Season chicken thigh pieces with salt and sear for 5 minutes until browned on all sides, then remove chicken and set aside.
- 03
In the same pot, fry the finely diced remaining onion and tomato paste in the rendered oil for 3 to 4 minutes until dark red and fragrant.
- 04
Pour in the blended pepper-tomato mixture and reduce over medium heat for 12 to 15 minutes until thickened and oil begins to separate from the sauce.
- 05
Pour in the halal chicken stock and rinsed rice, season with 1 teaspoon of salt, and add the browned chicken pieces back into the pot.
- 06
Cover tightly with foil and a lid, reduce heat to low, and simmer for 20 to 25 minutes until the rice is tender and has absorbed all liquid. Rest sealed for 5 minutes before fluffing.
A LITTLE KITCHEN KNOW-HOW
Ata Lilo Reduction
Simmering blended red bell peppers and tomatoes until water evaporates and sweet natural sugars concentrate in oil.
Notes from the kitchen
- Covering the pot tightly with aluminum foil under the lid traps steam effectively, ensuring parboiled rice cooks evenly without scorching.
- Use a heavy-bottomed pot to prevent burning at the base.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.