My Favorite Jollof Rice
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 60
  • 3 cups | 750g long grain parboiled rice
  • Tomato Stew 500 mls
  • Chicken (whole chicken, drumsticks or chicken breast)
  • Pepper and salt (to taste)
  • 2 medium onions
  • 3 Knorr cubes
  • 2 teaspoons thyme and nutmeg
  • 2 teaspoons curry powder (Nigerian curry powder)
  • 20cls vegetable oil
  1. Prepare the tomatoe stew; put some vegetable oil in a pot, allow to get hot
  2. Add sliced onions to the hot oil
  3. add the ground tomatoes/pepper after about a minute.
  4. Fry until the tomatoes looses its sour taste due to frying, this should take about 10-15 minutes.
  5. Season your chicken with some of the spices, when soft drain and set aside the stock to be used in the rice.
  6. use some of the vegetable oil to fry the chicken.
  7. Parboil the rice, put in a sieve to drain
  8. Turn paboiled rice into the tomatoe stew
  9. add 1 or 2 cups of water, or use the chicken stock
  10. add spices
  11. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
  12. taste to ensure the rice is soft if not add more water.
The rice recipe presented here is the classic Nigerian Jollof Rice prepared mostly at parties, family reunions and during festive seasons. This is the most popular Nigerian rice recipe.