Jollof Rice Recipe -
Jollof Rice Recipe

Jollof Rice

Recipe by  

"Popular and spicy West African chicken and rice dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
  2. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
  3. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2004

The flavor of this is WONDERFUL, but there were a few things I had issues with. First of all, it needs to be pointed out that you need a HUUUUUGE saucepan, like a Dutch oven to make this with, or you will end up with a HUGE mess like I did. Also, cutting a whole chicken up into 8 pieces is not as easy as it sounds. I think I will use chicken PIECES next time. I subbed peas for the carrots and used jarred tomato sauce (i.e. pasta sauce) instead of the paste, and only one can of tomatoes. It came out great (despite what I mentioned above)!!!! This is a good one pot meal and you can vary your vegetables--very versatile. I will make this again (in a bigger pot :)

Most Helpful Critical Review
Dec 17, 2007

I chose this dish because my husband is West African and I thought it would be fun to give him a new take on Jollof rice. Unfortunately, this did not go over well. It didn't have the spice or rich flavor of Ghanaian jollof rice. The tomato flavor was overpowering, and it would have been better with bellpeppers than the green beans. If I were to make it again, I would double the cayenne pepper, half the tomatos (exclude the tomato paste or use fresh tomatos) and use more rice and water. I also fried 1/2 the chicken and served it on the side for hubby. I won't be making this again - I'll stick to the tried and true.


59 Ratings

Apr 20, 2004

I love Jollof rice so when I tasted the final product of this particular recipe I was thoroughly disappointed. The whole thing turned out mushy and almost like a bad stew. 2 cans of stewed tomatoes, 2 cups water and only 1 cup of rice??!! I finally got an acceptable product by working my way down to 1.5 can stewed tomatoes, 1/4 cup water, and 2 1/4 cup rice. This recipe gives a bad name to Jollof and African food, eeandoh.

Feb 10, 2010

This is a nice recipe, but its been "westernized". It will taste better if you use fresh ingredients and no canned stuff. It is best to exchange rosemary with thyme and remove the nutmeg. The carrots and peas are optional for jollof rice. And the chicken can be cooked seperately from the rice, and the broth added in with the tomatoes. the chicken can go in at the end.

May 08, 2007

I made a double batch of this recipe for an International Potluck at my place of work as I was assigned to bring in an African dish. I chose this one as I saw it was a one-pot dish, meaning I could keep in warm in large crockpot for the potluck. Not a spoonful was left after the potluck - everyone loved it. I made the recipe just as the recipe calls for with regard to ingredients except I used chicken breasts cut into small pieces instead of the whole chicken and instead of dicing carrots, I bought precut raw crinkle cut carrots to save time. The mixture of spices gave it an wonderful flavor that got even better as it simmered in the crock for 3 hours at work. I did add about an extra 1/2 to 1 cup of water to the mixture after the initial cooking period as I knew it would be simmering quite a while in the crockpot and didn't want it to dry out. It was perfect for eating at noontime (I made it that morning at home.) If you like spicy, you could add a bit more crushed red pepper but then it might hide the flavor of the rosemary and nutmeg. I stuck to the recipe this first time. It actually was just right for my taste. As I said, I doubled the recipe and it more than filled a big crockpot. I even had a bit left that didnt' fit into the crock which I froze and ate later. It was just as good, maybe better, eating the leftovers. This is a recipe worth making again in my opinion.

Jul 14, 2004

This recipe was very good, though next time I will probably strain one of the cans of tomatoes. It was a little soupy, so that change should make it better. I made this for 3, and we all thoroughly enjoyed it.

Jul 07, 2010

I did not care for this recipe. It is more like gumbo than anything else. It is not authentic at all. Subtle changes made to a recipe is ok but this is extreme. There should be no Nutmeg. Use Thyme instead. too many tomatoes make it taste like an extra rich pasta sauce. blend fresh tomatoes, red bell peppers, onions, and habenero pepper and loose the canned stuff.

Jan 05, 2004

I love Jollof Rice ... Thank you for sharing !


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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