Jollof Chicken & Rice
One-pan Ghanaian jollof with chicken thighs, tomato-pepper sauce, and rice cooked in chicken broth. Smoky, slightly spicy, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 1.25 lbs boneless chicken thighs, cut into bite-sized pieces
- 1.5 cups long-grain white rice
- 1 can (14.5 oz) canned crushed tomatoes
- 2.5 cups chicken broth
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 2 tbsp tomato paste
- ½ tsp cayenne pepper or hot sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add chicken, season with salt and pepper, cook until browned on all sides, ~5 minutes. Remove to a plate.
- 2
Add onion and bell pepper to the same skillet. Sauté until softened, ~3 minutes.
- 3
Stir in tomato paste and cayenne, cook until fragrant, ~1 minute.
- 4
Add rice and stir to coat with oil, ~2 minutes. Pour in tomatoes and broth, scraping up any browned bits.
- 5
Return chicken to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, ~10 minutes.
- 6
Fluff with a fork. Taste and adjust salt and heat. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or spatula
- measuring cups and spoons
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