- Smokey jollof rice and grilled chicken is a Nigerian favourite dish that has vibrant sweet and earthy flavours
- This dish can serve as a comfort food and is also famous at parties and celebrations
- Here is how to prepare smokey jollof rice and grilled chicken
Smokey jollof rice with grilled chicken is a classic Nigerian dish that has vibrant flavours and a little touch of nostalgia to every bite. This dish is a favourite at parties and family gatherings, known for its rich, smoky flavour that comes from slow-cooking the rice to perfection, allowing it to slightly char at the bottom.
When paired with tender, well-seasoned grilled chicken, this dish blends the warmth of comfort food and celebration. Whether you’re preparing it for a weekend feast or a special occasion, this simple recipe will help you create that authentic "party Jollof" taste right in your kitchen.
Step-by-step guide on how to make smokey jollof rice with grilled chicken
Ingredients
For the Jollof rice:
3 cups long-grain parboiled rice
4 large tomatoes (blended)
3 red bell peppers (tatashe, blended)
2 scotch bonnets (ata rodo, blended)
1 medium onion (chopped, reserve half for cooking)
3 cloves garlic (minced)
1 teaspoon ginger (minced)
4 tablespoons tomato paste
2 cups chicken stock (or water)
2-3 bay leaves
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon paprika (for extra smokiness)
1 teaspoon smoked paprika (optional, for more flavour)
Salt and seasoning cubes to taste
1/2 cup vegetable oil
2 tablespoons butter (optional)
For the grilled chicken:
1 whole chicken (cut into parts) or chicken thighs/drumsticks
2 tablespoons vegetable oil
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and seasoning cubes to taste
1 tablespoon honey (optional, for a little sweetness)
Instructions
Grilled chicken:
1. Marinate the chicken: In a bowl, mix the vegetable oil, thyme, curry powder, garlic powder, paprika, salt, and seasoning cubes. Rub the mixture all over the chicken pieces. Let it marinate for at least one hour or overnight for deeper flavour.
2. Grill the chicken: Preheat your oven to 200°C (about 400°F). Place the chicken on a baking tray and grill for 30-40 minutes, flipping halfway through until it's golden brown and cooked through. You can brush with honey toward the end for a nice glaze.
Jollof Rice:
- Rinse the rice thoroughly until the water is clear. Strain and set aside.
- Heat the vegetable oil in a large pot. Add half of the chopped onions and sauté until soft. Add the minced garlic and ginger, cooking for another minute.
- Pour in the blended tomato, bell pepper, and scotch bonnet mix, and let it fry on medium heat for about 10–15 minutes until it reduces and thickens. Stir in the tomato paste and continue cooking for another 5 minutes.
- Add the thyme, curry powder, bay leaves, paprika, and smoked paprika (if using). Season with salt and seasoning cubes. Cook for another 5 minutes, letting the spices blend into the sauce.
- Pour the rice into the sauce, stir to coat, and then add your chicken stock. The liquid should just about cover the rice. Stir well, cover the pot, and reduce the heat to low. Let the rice cook for 20–25 minutes. Stir occasionally to avoid burning.
- For the authentic "party jollof" taste, let the rice at the bottom of the pot burn a little.
- Once the rice is cooked, you can stir in the butter for extra richness. Taste and adjust seasoning if necessary.
- Plate your smokey jollof rice with the grilled chicken on the side. For a pop of color, garnish with some extra chopped onions or fresh tomatoes.
Enjoy your delicious, smokey jollof rice with grilled chicken!
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