Jollof Rice with Nigerian Chicken Stew Recipe
This recipe is used with permission and is owned by The Suya Spot restaurant
This Jollof rice with Nigerian chicken stew recipe brings together bold West African flavors with a rich, comforting twist, creating a dish that’s perfect for celebrations or family feasts. Featured on DNA Dinners, this recipe combines smoky, spiced rice with deeply flavorful chicken stew for an authentic and satisfying meal that’s easy to recreate at home.
The Inspiration
Jollof rice is one of West Africa’s most iconic dishes, celebrated for its vibrant color, smoky aroma, and rich layers of flavor. Jamila Doncher highlights the cultural significance of this beloved staple, pairing it with a classic Nigerian chicken stew that’s both hearty and deeply spiced. This dish represents more than just a meal—it’s a symbol of community, celebration, and culinary heritage, bringing people together around bold, unforgettable flavors.
Ingredients
Jollof Rice
- 3 small red bell peppers, roughly chopped
- 2 medium tomatoes, roughly chopped
- ½ medium Scotch bonnet pepper, stem removed and chopped
- ½ medium onion, roughly chopped
- ½ cup (120 millilitres) vegetable oil
- 1 ½ teaspoons (7.5 millilitres) salt
- 1 teaspoon (5 millilitres) curry powder
- 1 ½ teaspoons (7.5 millilitres) hot ground chili pepper, such as African dried chili or cayenne
- 1 ½ teaspoons (7.5 millilitres) garlic powder
- 4 teaspoons (20 millilitres) onion powder
- 2 bay leaves
- ½ teaspoon (2.5 millilitres) ground ginger
- 1 tablespoon (15 millilitres) dried thyme
- 2 ½ cups (590 millilitres) medium-grain rice
- 5 cups (1.2 litres) chicken stock
Nigerian Chicken Stew
- 3 pounds (1.4 kg) chicken (breasts, legs, thighs and wings)
- 12 cups (3 litres) water
- 4½ teaspoons (22.5 millilitres) dried thyme, divided (1 ½ teaspoons (7.5 millilitres) for the chicken, 1 tablespoons (15 millilitres) for the stew)
- 2 chicken bouillon cubes, divided
- Salt and pepper
- ¼ cup vegetable oil, halved
- 1 can of whole peeled plum tomatoes, 28 ounces (794 gram)
- 4 roma tomatoes, chopped
- 2 habanero peppers, chopped
- 1 red bell pepper, chopped
- 1 medium onion, sliced
- 2 tablespoons (30 millilitres) tomato paste
- 1 cup (240 millilitres) of chicken stock
- 1 tablespoon (15 millilitres) Nigerian red pepper, ALT: Cameroonian red pepper
- 1 teaspoon (5 millilitres) Accent Seasoning (MSG)
- 1 teaspoon (5 millilitres) garlic powder
- 1 bay leaf
Method
To make the Jollof Rice
- Blend bell peppers, tomatoes, Scotch bonnet pepper, and onions in a food processor until smooth.
- In a large pot, heat vegetable oil over medium heat. Add the blended vegetables, salt, curry powder, ground chili, garlic powder, onion powder, bay leaves, ginger and thyme. Cook for 8 minutes. Add rice to the pot and stir until well mixed. Reduce the heat to low. Add chicken stock and bring to a simmer. Cover pot and let cook until rice is al dente, about 15-18 minutes. Allow the rice at the bottom of the pot to char slightly to infuse it with a smoky flavor.
To make the Nigerian Chicken Stew
- Preheat oven to 350F (175C).
- Cut the chicken into bite-sized cubes or pieces. Place the chicken in a pot with water. Add thyme and 1 chicken bouillon cube. Season with salt and pepper. Bring the mixture to a simmer and cook the chicken for 20 minutes.
- Heat a pan with vegetable oil. Remove the chicken from the liquid, and sear on both sides until golden brown. Remove and place the chicken on a rack. Cook in the oven for 10 minutes. Set aside.
- Open canned tomatoes and discard the liquid. Blend canned tomatoes, roma tomatoes, habanero peppers, bell peppers in a blender until pureed.
- In a large pot heat vegetable oil over a medium heat. Add onions. Cook onions until golden brown. Add the tomato mixture and cook for 25 minutes or until the mixture reduces in size, turns a deep red, and the oil begins to separate from the tomatoes. Stir continuously. Add tomato paste and cook for an additional 5 minutes.
- Add chicken stock, thyme, red pepper, Accent, the remaining bouillon cube, garlic powder, and bay leaf. Stir together, add more water if needed. Continue to simmer for 15 minutes. Serve over Jollof Rice.
Serving Suggestions
Jollof rice with Nigerian chicken stew is best served as a centerpiece dish for gatherings, celebrations, or Sunday family meals. Pair it with fried plantains, a crisp coleslaw, or a simple cucumber salad to balance the rich and spicy flavors. This dish also pairs beautifully with refreshing drinks like zobo (hibiscus tea) or a chilled fruit juice, helping to cool the heat from the spices. For entertaining, serve it buffet-style, allowing guests to help themselves and experience the vibrant, communal spirit that defines West African dining.
Final Thoughts
This Jollof rice with Nigerian chicken stew recipe is a celebration of bold flavors, cultural heritage, and shared meals. Jamila Doncher brings authenticity and warmth to this beloved dish, showcasing how rich spices and simple ingredients can create something truly unforgettable. Whether you’re cooking for a crowd or exploring new cuisines, this recipe delivers comfort, depth, and a taste of West Africa in every bite.