One-Pan Jollof Chicken Spaghetti
Spaghetti cooked right in a spiced tomato base with tender chicken and peppers — the Nigerian comfort-food classic, ready in 18 minutes. One pan, bold flavor, no fuss.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 12 oz spaghetti
- 1 can (28 oz) canned crushed tomatoes
- 1 whole red bell pepper, diced
- 3 tbsp tomato paste
- 1.5 cups chicken broth
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 2
Add chicken, season with salt and pepper, cook stirring until golden, about 5 minutes.
- 3
Stir in tomato paste and cook until fragrant, 60 seconds, then add bell pepper.
- 4
Pour in crushed tomatoes and broth, bring to a boil, then add spaghetti.
- 5
Stir every 2 minutes as pasta cooks until al dente, about 9 minutes, breaking strands to submerge.
- 6
Taste, adjust salt and pepper, then serve hot in bowls.
Tools you’ll need
- 12-inch skillet with lid or cover
- wooden spoon
- measuring cups
- cutting board and knife
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