Smoky West African Jollof Rice with Chicken and Peppers

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: African
Tags: Comfort Food, Chicken, Rice, One-Pot, West African, Family Meal
A vibrant plate of Smoky West African Jollof Rice with Chicken and Peppers. Visible: orange-red seasoned rice, browned chicken pieces, roasted red bell pepper strips, scallions and a few green peas, garnished with a sprig of cilantro. Styled as West African comfort food, served in a rustic bowl on a wooden table with warm natural light, shallow depth of field, restaurant-quality food photography. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Jollof Rice

Jollof rice is a beloved West African celebration of tomato, pepper and fragrant spices — every family has its own twist. This version leans into a gentle smokiness and bright, sweet peppers, with juicy chicken tucked into the rice so every bite feels comforting and festive.

I love this one-pot method because it’s relaxed but rewarding: we brown the chicken for flavor, simmer a rich tomato-pepper base, then let the rice finish gently with the stock. It’s ideal for dinner or a weekend gathering — serve with fried plantains or a simple green salad.

Ingredients

  • 3 cups long-grain parboiled rice
  • 1/3 cup vegetable oil
  • 2 lb bone-in chicken thighs
  • 2 pieces large onion
  • 3 pieces red bell peppers
  • 1 piece scotch bonnet pepper (optional)
  • 4 pieces garlic cloves
  • 1 tbsp fresh ginger, grated
  • 6 tbsp tomato paste
  • 14 oz canned crushed tomatoes
  • 3 cups chicken stock
  • 2 pieces bay leaves
  • 2 tsp dried thyme
  • 1 tsp curry powder
  • 2 pieces bouillon cubes
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1 cup frozen peas
  • 4 pieces scallions, chopped

Instructions

  1. Rinse the rice under cold water until the water runs clear; drain and set aside.

  2. Season the chicken thighs with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp curry powder and 1 tbsp oil. Let rest 10 minutes.

  3. Blend the red bell peppers, 1 onion, scotch bonnet (if using), garlic and ginger with a splash of water until smooth.

  4. Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown the chicken 4–5 minutes per side until golden; remove and set aside.

  5. Add remaining oil and the other chopped onion to the pot. Cook until soft, then stir in the tomato paste and cook 3 minutes to deepen the flavor.

  6. Pour in the blended pepper-tomato mix and crushed tomatoes. Simmer 8–10 minutes until slightly reduced and fragrant.

  7. Return the chicken to the pot, add chicken stock, bay leaves, thyme, bouillon cubes, remaining curry powder, sugar, and remaining salt and pepper. Bring to a gentle boil.

  8. Stir in the drained rice, distributing it evenly. Reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.

  9. Add frozen peas and chopped scallions, gently folding them into the rice. Cover and let sit off heat 5 minutes to steam.

  10. Remove bay leaves, fluff the rice with a fork, adjust seasoning, and serve hot with the browned chicken on top.

Tips & Notes

  • For a subtle smoky note, briefly char whole bell peppers over a flame before blending.
  • Use a tight-fitting lid to let the rice steam properly; a clean dish towel tucked under the lid helps trap steam.
  • If the rice is still firm and liquid is gone, add 1/2 cup warm stock, reduce heat, and cook a few more minutes.