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Jollof-Inspired Chicken & Rice
A hearty one-pan dinner inspired by the bold flavors of West African Jollof Rice. Boneless chicken breast is lightly browned before finishing in fragrant tomato rice seasoned with curry powder, smoked paprika, garlic, thyme, and sweet peppers. Easy enough for a weeknight yet flavorful enough for guests.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1½ pounds)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon curry powder
- 2 tablespoons olive oil
Rice Base
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14–15 oz) diced tomatoes
- 2 cups jasmine or long-grain white rice, rinsed
- 2½ cups chicken broth
- 1 bay leaf
Seasoning
- 1½ teaspoons curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Finish
- 2 tablespoons chopped fresh parsley or cilantro
- Lemon or lime wedges, for serving (optional)
Instructions
- Season the chicken breasts with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon curry powder.
- Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken for 2–3 minutes per side. Remove to a plate; it will finish cooking later.
- Reduce heat to medium. Add the diced onion and bell pepper and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Stir in the diced tomatoes, 1½ teaspoons curry powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon garlic powder, and cayenne if using. Simmer for 5 minutes.
- Stir the rinsed rice into the tomato mixture until well coated. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil.
- Nestle the browned chicken breasts into the rice. Cover, reduce heat to low, and cook for 18–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove from the heat and let the skillet rest, covered, for 10 minutes. Remove the bay leaf.
- Slice the chicken if desired, fluff the rice with a fork, sprinkle with fresh parsley or cilantro, and serve with lemon or lime wedges.
Notes
- Authentic Jollof Rice is traditionally made with a blended tomato and pepper base. This is an easy weeknight version inspired by those flavors.
- Garden vegetables such as cherry tomatoes, green beans, cubanelle peppers, or okra can be added during the final 5–10 minutes of cooking.
- Leftovers reheat well with a splash of chicken broth to restore moisture.