Nigerian Jollof Spaghetti with Chicken
One-pan jollof pasta with tender chicken, tomato-pepper sauce, and warm spices. Restaurant-quality comfort food ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 can (28 oz) canned whole tomatoes
- 1 medium red bell pepper, chopped
- ½ medium onion, diced
- 12 oz spaghetti
- 1.5 cups chicken broth
- 2 tbsp tomato paste
Instructions
- 1
Cut chicken into 1-inch chunks. Heat 2 tbsp oil in a large skillet over medium-high heat.
- 2
Cook chicken, stirring occasionally, until no pink remains, 8-10 minutes. Remove to a plate.
- 3
Add onion and bell pepper to the skillet. Sauté 4 minutes until soft and fragrant.
- 4
Stir in tomato paste and cook 1 minute, then add canned tomatoes and broth.
- 5
Break spaghetti in half and add to the skillet. Stir to submerge in liquid.
- 6
Return chicken to the pan. Simmer uncovered 12-14 minutes, stirring often, until pasta is tender.
- 7
Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- large skillet (12 inches)
- wooden spoon or silicone spatula
- cutting board
- knife
- can opener
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