Smoky Party Jollof Rice
One-pan Nigerian jollof with smoked paprika, tomato paste, and chicken thighs, ready in under 30 minutes. Crispy edges, fragrant rice, pure comfort.
- Total time
- 28 min
- Servings
- 4
- Calories
- 542
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 1.5 cups long-grain white rice
- 3 tbsp tomato paste
- 1 tbsp smoked paprika
- 3 cups chicken stock
- 2 medium bell peppers (red or yellow), diced
- ¼ cup fresh herbs (parsley or cilantro, chopped)
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Brown chicken without stirring for 2 minutes per side, then transfer to a plate.
- 3
Add diced peppers and 1 chopped garlic clove to the skillet; cook until soft, about 2 minutes.
- 4
Stir in tomato paste and smoked paprika until fragrant, about 30 seconds.
- 5
Add rice, stir to coat, then pour in stock. Return chicken to skillet, add salt and pepper, and bring to a boil.
- 6
Lower heat to medium-low, cover, and simmer 12 minutes until rice absorbs liquid and edges char slightly.
- 7
Remove from heat, let sit 2 minutes covered, then fluff and garnish with fresh herbs.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups and spoons
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