Upbeat Afrobeat Jollof Rice with Spiced Chicken

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A lively take on classic West African Jollof rice infused with aromatic spices and paired with tender spiced chicken. This African-inspired rice and grain recipe, ready in about 45 minutes, pairs Long grain parboiled rice, Chicken thighs, boneless, Tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1 lb Chicken thighs, boneless
• 3 tbsp Tomato paste
• 1 cup Fresh tomatoes, blended
• 1/2 cup Red bell pepper, blended
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 tbsp Ginger, minced
• 2 1/2 cups Chicken broth
• 3 tbsp Vegetable oil
• 1 tsp Curry powder
• 1 tsp Thyme, dried
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Cayenne pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups of long grain parboiled rice under cold water until water runs clear, then set aside to drain.
2. Step 2: In a large pot, heat 3 tbsp of vegetable oil over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tbsp tomato paste, 1 cup blended fresh tomatoes, and 1/2 cup blended red bell pepper. Cook for 7-8 minutes, stirring occasionally until the sauce thickens and deepens in color.
4. Step 4: Add 1 tsp curry powder, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Stir well to combine.
5. Step 5: Pour in 2 1/2 cups chicken broth and bring to a boil. Add the drained rice, reduce heat to low, cover, and simmer for 20 minutes until rice is cooked and liquid absorbed.
6. Step 6: While the rice simmers, season 1 lb boneless chicken thighs with salt, black pepper, and a pinch of cayenne. Heat 1 tbsp vegetable oil in a skillet over medium-high heat, and cook chicken for 5-6 minutes per side until golden and cooked through.
7. Step 7: Remove bay leaf from rice, fluff with a fork, and serve with the spiced chicken on the side for a dynamic, music-inspired meal.