25-Min Smoky Jollof Rice & Grilled Chicken
Vibrant one-pan jollof with tomato paste, chicken stock, and a hit of pepper — topped with crispy fried onions and grilled chicken. Party-ready in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs or drumsticks
- 2 cups long-grain rice
- 3 tbsp tomato paste
- 4 cups chicken stock
- 2 medium onions, halved
- 1 cup cherry tomatoes
- 1 tsp chili powder or hot pepper
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear 3 minutes per side until edges brown. Transfer to a plate.
- 2
Add onion halves to the same skillet, cut-side down. Cook 2 minutes until golden, then remove.
- 3
Stir tomato paste into the pan for 1 minute until fragrant. Pour in stock and scrape the browned bits from the bottom.
- 4
Add rice and chili powder, then nestle the seared chicken back in. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 5
Meanwhile, heat 1 tbsp oil in a small skillet. Toss the sliced onion from step 2 in the pan and cook until crispy and golden, about 5 minutes. Set aside.
- 6
When rice is tender and liquid is absorbed, scatter cherry tomatoes on top and cook uncovered for 2 minutes. Top with fried onions and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- small skillet
- wooden spoon
- measuring cups and spoons
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