Nigerian-Inspired Spiced Jollof Rice with Grilled Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A vibrant and aromatic West African rice dish infused with tomato and spices, paired with succulent grilled chicken marinated in traditional seasonings. This african-inspired chicken ready in about 75 minutes pairs long grain parboiled rice, chicken thighs, bone-in, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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
• 4 pieces chicken thighs, bone-in
• 3 tbsp tomato paste
• 2 cups fresh plum tomatoes, blended
• 1 large red bell pepper, blended
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp curry powder
• 1 tsp thyme, dried
• 1 small scotch bonnet pepper, finely chopped
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp smoked paprika

Instructions

1. Step 1: In a bowl, combine 4 chicken thighs, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Marinate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan over medium-high heat and cook the marinated chicken thighs for 6-7 minutes per side until cooked through and charred, then set aside to rest.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 4 minutes until fragrant and translucent.
4. Step 4: Stir in 3 tbsp tomato paste, 1 tsp curry powder, 1 tsp dried thyme, and 1 small finely chopped scotch bonnet pepper; cook for 3 minutes until spices release aroma.
5. Step 5: Add 2 cups blended fresh plum tomatoes and 1 large blended red bell pepper; simmer for 10 minutes until sauce thickens and deepens in color.
6. Step 6: Rinse 2 cups long grain parboiled rice under cold water until water runs clear, then add to the pot along with 3 cups chicken broth and 1 tsp salt.
7. Step 7: Stir well, bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until rice is tender and liquid absorbed.
8. Step 8: Fluff the rice gently with a fork, plate alongside the grilled chicken thighs, and serve hot.