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Chicken and Rice West African Style (Jollof Rice)

  • Yield: 6 1x


This version is mildly spicy. You can add cayenne to make it hotter, which is traditional in West African cuisine

In some places, goat is used instead of chicken.


  • 1 cup rice
  • 1/2 tbs ghee
  • 1 tsp dried thyme (or 2 tbs fresh)
  • 1 tsp curry powder
  • 1/2 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (minced)
  • 4 ea chicken thighs (can substitute 1 cup pork or goat)
  • 1/2 inch ginger (grated)
  • 1 tbs smoked hot paprika
  • 1/2 tsp cayenne pepper
  • 2 tbs tomato paste
  • 1 can diced tomatoes (separate from liquid)
  • 2 medium carrots (diced)
  • 2 ea bay leaf
  • 1 cup broth
  • 1 cup tomato liquid
  • 1/2 cup peas
  • 1/2 tsp salt
  • water (when added to tomato liquid and broth to equal 3 cups)


  1. Heat ghee in a pot over medium-high heat.
  2. Add the meat, paprika, cayenne, onion, celery, garlic, and ginger.
  3. Sauté for about 3-5 minutes, browning chicken on both sides.
  4. Add the carrot and salt and sauté for 1-2 minutes.
  5. Add the tomato paste, drained tomatoes, curry powder, bay, and thyme.
  6. Cook until butter begins to turn red.
  7. Add peas.Cook until warm.
  8. Add the rice and sauté until rice begins to turn red.
  9. Add broth/tomato liquid and water to 3 cups.
  10. Put the lid on the pan and reduce heat to hard simmer.
  11. Cook 30-40 minutes until rice is almost done.If rice is still hard, add 1/4 cup water and allow to steam with the lid on and heat off.
  12. Garnish with cilantro or parsley when serving.


Source:  Genius Kitchen


  • Calories: 443
  • Fat: 22.9 g
  • Carbohydrates: 33.55 g
  • Protein: 24.55 g
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