Savory Jollof Rice with Chicken and Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pot Nigerian classic featuring tender chicken simmered in a vibrant tomato-pepper base, served over fragrant rice with a hint of smoky depth. This Nigerian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, tomato paste, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 25 min Cook: 35 min Serves 4 Nigerian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and 4 minced garlic cloves, sautéing until golden, about 5 minutes.
  2. Step 2: Add 2 diced bell peppers (1 red, 1 green) and 1 tbsp minced ginger, cook for 3 minutes until softened.
  3. Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
  4. Step 4: Add 2 cups diced tomatoes, 1 tsp thyme, 1 tsp curry powder, and 1.5 lbs chicken thighs (skin-on, bone-in). Season with salt and black pepper to taste.
  5. Step 5: Pour in 1 cup chicken broth and 2 cups water, then add 2 cups long-grain rice. Stir to combine.
  6. Step 6: Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.

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