West African Jollof Platter
One-pan chicken and tomato rice with peppers and onions, finished with fresh lime. A vibrant, aromatic West African classic made simple for weeknight dinners.
- Total time
- 35 min
- Servings
- 4
- Calories
- 512
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 cups long-grain white rice
- 3 tbsp canned tomato paste
- 1 whole onion, medium
- 1 whole red bell pepper
- 1 whole lime
Instructions
- 1
Pat the chicken thighs dry with paper towels, pressing gently on both sides until no moisture beads remain on the surface.
- 2
Cut the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moons, about 1/4-inch thick.
- 3
Slice the red bell pepper in half lengthwise, remove the seeds and white core inside, then slice each half into thin strips about 1/4-inch wide.
- 4
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Place the chicken thighs in the hot oil in a single layer without overlapping, then cook without moving until the bottom is golden brown and looks like caramel, about 5 minutes.
- 6
Flip each chicken thigh using tongs and cook the other side until also golden brown, about 4 minutes, then remove to a clean plate.
- 7
Add the sliced onion and bell pepper strips to the same skillet and cook, stirring with a wooden spoon every 30 seconds, until they soften and turn golden at the edges, about 5 minutes.
- 8
Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and smells rich and concentrated, about 2 minutes.
- 9
Pour in 4 cups of water and stir with the wooden spoon until the tomato paste is fully dissolved and the liquid is uniform red-brown with no streaks.
- 10
Add the rice to the liquid and stir until no dry grains remain visible on the surface, then nestle the cooked chicken thighs on top of the rice in a single layer.
- 11
Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer undisturbed until the rice is tender and has absorbed all the liquid, about 18 minutes.
- 12
Remove from heat and let sit, still covered, for 5 minutes so the steam finishes cooking the top layer of rice.
- 13
Cut the lime in half and squeeze the juice from both halves over the top of the jollof in a thin drizzle, then gently fluff the rice with a fork to mix the lime throughout.
- 14
Taste a small spoonful of rice and add a pinch of salt and pepper if needed, stirring gently to distribute evenly.
Tools you’ll need
- large deep skillet with tight-fitting lid (12-inch cast iron or stainless steel)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- tongs
- fork
- small plate
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