Spiced Chicken Jollof Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

One-pot chicken and rice simmered in a tomato-pepper sauce with aromatic spices. This nigerian-inspired one pot ready in about 45 minutes pairs Chicken thighs, finely chopped Onion, chopped Tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb Chicken thighs
• 1, finely chopped Onion
• 2, chopped Tomato
• 1, chopped Bell pepper
• 1 tsp Thyme
• 1 tsp Curry powder
• 1 cup Chicken broth
• 1 cup Long-grain rice
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat.
2. Step 2: Add 1 lb bone-in, skin-on chicken thighs and cook until golden brown on both sides (5-7 minutes).
3. Step 3: Add 1 finely chopped onion, 2 chopped tomatoes, and 1 chopped bell pepper. Cook, stirring occasionally, until vegetables soften and tomatoes break down (8 minutes).
4. Step 4: Stir in 1 tsp thyme, 1 tsp curry powder, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, then add 1 cup long-grain rice and stir to combine.
6. Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove chicken, let rest 5 minutes, then discard skin and bones, and slice meat.
8. Step 8: Serve rice with chicken pieces.