Sheet Pan West African Jollof Rice with Spiced Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant one-pan meal featuring the classic West African tomato and pepper rice infused with aromatic spices and tender roasted chicken pieces. This african-inspired one pot ready in about 80 minutes pairs long grain parboiled rice, chicken thighs, bone-in and skin-on, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 6 pieces chicken thighs, bone-in and skin-on
• 3 tbsp tomato paste
• 1 1/2 cups diced tomatoes
• 1 large red bell pepper, diced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/4 cup vegetable oil
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 1 scotch bonnet pepper, whole (optional)

Instructions

1. Step 1: Preheat your oven to 375°F. In a large mixing bowl, toss 6 chicken thighs with 2 tablespoons vegetable oil, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Spread the seasoned chicken thighs on one side of a large rimmed sheet pan.
3. Step 3: In the same bowl, combine 2 cups long grain parboiled rice, 3 tablespoons tomato paste, 1 1/2 cups diced tomatoes, 1 large diced red bell pepper, 1 medium finely chopped onion, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon dried thyme, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 bay leaf, and 1 whole scotch bonnet pepper (optional).
4. Step 4: Add 1/4 cup vegetable oil and 3 cups chicken broth to the rice mixture and stir thoroughly to combine.
5. Step 5: Spread the rice mixture evenly on the other half of the sheet pan next to the chicken.
6. Step 6: Cover the entire sheet pan tightly with aluminum foil and bake for 45 minutes.
7. Step 7: Remove the foil and continue baking for another 15 minutes until the chicken skin is golden and the rice is tender and fluffy, absorbing all the flavors.
8. Step 8: Remove the bay leaf and scotch bonnet pepper before serving. Allow to rest for 5 minutes, then fluff the rice with a fork and serve alongside the roasted chicken thighs.