Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

African Chicken And Rice Casserole (Jollof Rice Ghana)

Category: Main Dishes

Servings: 8

Description: This African Chicken and Rice Casserole is a comforting, oven-baked twist on Ghanaian Jollof Rice—one of West Africa’s most iconic dishes. Nestled in a rich tomato-based sauce spiced with garlic, ginger, thyme, and curry powder, the rice absorbs every bit of flavor as it bakes slowly beneath golden, seasoned chicken thighs. The dish is both festive and practical: perfect for feeding a crowd, easy to make in one pot, and packed with bold flavor. The result is tender, fall-off-the-bone chicken paired with vibrant, fluffy rice that tastes as though it’s been simmering on a stovetop for hours. A favorite at Sunday dinners, potlucks, and celebrations, this casserole version brings the heart of Ghanaian kitchens into an easy-to-make family meal—no stirring, no fuss, just layer, bake, and enjoy.

Ingredients:

• For the Chicken
• 6 to 8 bone-in, skin-on chicken thighs or drumsticks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon curry powder
• 1 tablespoon vegetable oil
• For the Rice Base
• 2 cups long-grain rice, rinsed
• 1/4 cup vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• For the Tomato Sauce
• 2 fresh tomatoes, chopped
• 1 red bell pepper, chopped
• 1 habanero or scotch bonnet pepper (optional)
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• Seasoning
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 bay leaf
• 1 bouillon cube or 1 teaspoon bouillon powder
• Salt and pepper to taste
• Liquid
• 3 to 3 1/2 cups chicken stock or water

Instructions:

1. Season the chicken with salt, pepper, paprika, garlic powder, curry powder, and vegetable oil, then set aside
2. Blend the fresh tomatoes, bell pepper, habanero (if using), and canned tomatoes until smooth
3. In a large oven-safe pot or Dutch oven, heat vegetable oil and sauté the onion until golden
4. Add garlic and ginger and cook for 1 to 2 minutes
5. Stir in the tomato paste and cook for 2 to 3 minutes
6. Pour in the blended tomato mixture and add thyme, curry powder, bay leaf, bouillon, salt, and pepper
7. Simmer for 10 to 15 minutes until thickened and oil begins to separate
8. Stir in the rinsed rice and add enough chicken stock to just cover the rice
9. Place the chicken pieces skin-side up on top of the rice
10. Cover tightly with foil or a lid and bake for 45 minutes
11. Uncover, baste the chicken with pan juices, and bake for another 15 to 20 minutes until rice is tender and chicken is golden
12. Let rest for 10 minutes before serving
13. Fluff rice gently and serve warm