Jollof Chicken and Rice

Total Time
2 hrs
0 mins

This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.

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  1. In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
  2. Add the onion to drippings; cook till tender but not brown. Drain off fat.
  3. Return chicken to skillet.
  4. Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
  5. Bring to boiling; reduce heat.
  6. Cover; simmer for 30 minutes.
  7. Skim off fat.
  8. Add rice, making sure all the rice is covered with liquid.
  9. Cover; simmer for 30 minutes more or until rice is tender.
  10. Remove bay leaf. Sprinkle with parsley.