Nigerian Jollof rice

    1 hour 30 min

    This is a variation of rice mostly served at parties in Nigeria. I'm making a classic version of this recipe with a twist along with some peppered chicken.

    4 people made this

    Serves: 8 

    • For the peppered chicken
    • 1kg chicken drumsticks or breasts
    • 1 crushed garlic clove
    • 1 medium onion, chopped
    • minced parsley, to taste
    • 1 teaspoon chilli powder
    • 2 Maggi® cubes
    • 1 teaspoon curry powder
    • 1 teaspoon dried 1 tablespoon fresh thyme
    • salt and pepper to taste
    • 50g hot pepper (chilli) paste
    • vegetable oil for frying
    • For the rice
    • 800g whole grain rice
    • 2 large onions
    • 3 spring onions
    • 8 Chinese long beans
    • 250g bacon
    • 1 large green pepper
    • 250g sausages
    • 12 small chillies
    • 4 large tomatoes
    • fresh parsley to taste
    • 240ml vegetable oil
    • 1 crushed garlic clove, more to taste
    • 200g tomato puree
    • 120g green peas (optional)
    • 4 Maggi® cubes
    • 1 teaspoon curry powder
    • 1 teaspoon dried thyme
    • 1/2 teaspoon rosemary
    • 2 teaspoons smoked paprika
    • salt and pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

      Peppered chicken:

    1. Wash the chicken and place into a large pot.
    2. Add the garlic, onion, parsley, chilli powder, Maggi, curry powder, thyme and salt and pepper.
    3. Pour in water to almost cover the contents of the pot and bring to a boil.
    4. Lower the heat and cook until the chicken is cooked through and no longer pink in the centre, about 15 to 20 minutes. Remove the chicken from the stock and reserve the stock.
    5. Heat a few drops of oil in a frying pan and sear the chicken pieces on all sides.
    6. Place the chicken in the hot pepper paste and toss until all the chicken is coated then leave to set.
    7. Rice:

    8. Wash the rice and set aside.
    9. Chop up 1 onion, the green onions, the long beans, the bacon, the green pepper and the sausages.
    10. Place the chillies, the tomatoes, the parsley and the remaining whole onion in a blender and blend until smooth.
    11. Heat the oil in a large pot and fry the bacon and sausages until cooked through and crisp.
    12. Remove the bacon and sausages and place the chopped onion, crushed garlic, green pepper and green onions into the oil. Fry until soft.
    13. Add the blended mixture and the tomato puree to the pot.
    14. Add the Maggi, curry powder, thyme, rosemary, smoked paprika, salt and pepper to the pot and leave to simmer.
    15. Add the stock from the chicken and about 1L water to the pot and bring to the boil.
    16. Once the mixture is boiling, add the rice and cook for about 15 minutes. Don't stir.
    17. When the water is almost absorbed, add the bacon, sausages and remaining veggies and stir it in.
    18. Turn down the heat and leave to simmer until heated through, about 10 minutes.
    19. Serve the rice hot along with the peppered chicken.


    You may notice the rice burning at the bottom but don't fret, it's normal. This recipe is very flexible and you can either reduce the veggies or leave them out or even change them to veggies of your preference.

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