Authentic West African Jollof Rice with Chicken & Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant one-pot rice dish simmered in a rich tomato-pepper sauce with tender chicken, aromatic spices, and garden-fresh vegetables. This west african-inspired one pot ready in about 70 minutes pairs long-grain parboiled rice, chicken broth, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain parboiled rice
• 1.5 cups chicken broth
• 1 large, finely chopped yellow onion
• 3 cloves, minced garlic
• 1 medium, finely chopped red bell pepper
• 2 medium, peeled and chopped tomatoes
• 1/2 cup tomato paste
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 lb, boneless and cut into 1-inch pieces chicken thighs
• 1 cup frozen peas
• 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 cup chopped yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant, stirring constantly to prevent burning.
2. Step 2: Add 1/2 cup chopped red bell pepper, 1 cup chopped tomatoes, and 1/2 cup tomato paste. Cook for 5 minutes, stirring frequently, until the mixture thickens and oil separates from the sauce.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Cook for 1 minute until spices are aromatic.
4. Step 4: Add 1 lb chicken thighs and 1.5 cups chicken broth. Bring to a simmer, then stir in 2 cups rinsed rice and 1 cup frozen peas. Mix well to distribute ingredients evenly.
5. Step 5: Cover pot tightly with a lid, reduce heat to low, and cook for 25-30 minutes until rice is tender and liquid is absorbed, avoiding stirring during cooking.
6. Step 6: Remove from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, sprinkle with 2 tbsp chopped cilantro, and serve immediately.