Saffron-Infused West African Jollof Rice with Smoked Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, aromatic rice dish featuring smoked chicken, tomato stew, and a hint of saffron for depth, perfect for sharing with family. This West African one-pot recipe, ready in about 50 minutes, pairs long-grain white rice, smoked chicken thighs, and tomato paste for a weeknight-friendly dinner. Each serving lands at about 620 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 "Build a week of meals around this recipe" 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 white rice
• 1 lb smoked chicken thighs
• 3 tbsp tomato paste
• 1 cup diced onions
• 1 cup diced bell peppers
• 1/4 cup chopped fresh cilantro
• 1/4 tsp saffron threads
• 3 tbsp vegetable oil
• 2 cups chicken broth
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 cup diced onions and 1 cup diced bell peppers, sautéing for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Stir in 3 tbsp tomato paste, 1 tsp thyme, 1/2 tsp garlic powder, and 1/2 tsp ground ginger, cooking for 2 minutes until fragrant and the paste deepens in color.
3. Step 3: Add 2 cups chicken broth, 2 cups rinsed long-grain rice, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp saffron threads, stirring to combine. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: While rice cooks, season 1 lb smoked chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook chicken for 5 minutes per side until golden and cooked through. Slice into strips.
5. Step 5: Fluff cooked rice with a fork, fold in 1/4 cup chopped cilantro, and top with sliced smoked chicken thighs. Serve immediately.