Sheet Pan Nigerian Jollof Rice with Spiced Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

An easy sheet pan meal combining fragrant Nigerian-style jollof rice with oven-roasted spiced chicken thighs for a hearty one-pan dinner. This african-inspired one pot ready in about 70 minutes pairs long grain parboiled rice, chicken thighs, bone-in skin-on, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 skin-on
• 3 tbsp tomato paste
• 2 cups fresh tomatoes, chopped
• 1 cup red bell pepper, blended
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp curry powder
• 1 tsp thyme, dried
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small scotch bonnet pepper, finely chopped (optional)

Instructions

1. Step 1: Preheat the oven to 400°F. In a large bowl, toss 4 chicken thighs with 1 tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp curry powder. Set aside.
2. Step 2: In a blender, combine 2 cups fresh tomatoes, 1 cup blended red bell pepper, 3 tbsp tomato paste, 3 minced garlic cloves, and 1 medium diced onion. Blend until smooth.
3. Step 3: Spread 2 cups uncooked long grain parboiled rice evenly on a large rimmed baking sheet. Pour the blended tomato mixture over the rice, then add 3 cups chicken broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp curry powder, 1 tsp salt, 1/4 tsp black pepper, and 1 small chopped scotch bonnet pepper if using. Stir gently with a fork to combine everything.
4. Step 4: Nestle the seasoned chicken thighs on top of the rice mixture, drizzle 2 tbsp vegetable oil over the whole pan, and cover tightly with foil.
5. Step 5: Bake for 35 minutes covered, then remove foil and bake for another 15 minutes until the chicken skin is golden and the rice is tender and slightly crispy on the edges.
6. Step 6: Remove bay leaf before serving and fluff the rice with a fork to mix flavors.