A serving plate with bright red Jollof rice topped with golden chicken drumsticks, garnished with herbs.

Tima’s Ultimate Jollof Rice – Rich, Spicy & Perfect for Parties

By Tima Gaye

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🎥 Unlock the Jollof Rice Quiz Answers

Watch a short video first, then reveal the correct answers to test your knowledge!

🧠 Quick Quiz: Jollof Rice Facts

  1. Which region of Africa is believed to be the origin of Jollof rice?
  2. What ingredient gives Jollof rice its rich red color?
  3. Which two countries are most famous for debating who makes the best Jollof rice?

Introduction

Jollof rice isn’t just a dish — it’s a celebration. In every West African household, especially at parties or family gatherings, this rich, spicy rice dish takes center stage. And today, I’m sharing Tima’s Ultimate Jollof Rice, a version that’s packed with bold flavor, vibrant color, and juicy chicken — all cooked in one pot of joy.

Whether you’re hosting guests, meal prepping, or just craving something deeply comforting, this recipe delivers every single time. It’s smoky, a little spicy, and perfectly balanced with tomato, onion, herbs, and just the right seasoning. No fluff, no shortcuts — just pure, flavorful Jollof done the right way.

Ready to wow your taste buds and your guests? Let’s get cooking!

💙 Why You’ll Love This Jollof Rice

  • Classic West African flavor with a spicy tomato base
  • One-pot meal — easy cleanup and full of flavor
  • Perfect for parties, family dinners, or meal prep
  • Customizable with your choice of protein or vegetables
  • Deep, smoky aroma that fills the kitchen and brings everyone to the table

Ingredients for Jollof Rice with Chicken

🛒 Ingredients

  • Onion: 1 medium, finely chopped
  • Spring Onion: 2 strips, sliced
  • Paprika: 1 large, chopped
  • Tomato Paste: ½ cup
  • Chicken Drumsticks: 6 pieces
  • Sunflower Oil: ¾ cup
  • Water: 750ml
  • Salt: Adjust to taste
  • Rice: 971g (washed and drained)
  • Pepper: To taste
  • Scotch Bonnet (Optional): For heat
A cooking preparation setup featuring sunflower oil, uncooked rice in a white bowl, tomato puree, an onion, red peppers, and chicken drumsticks, all arranged on a black countertop with a decorative 'GAYE' sign in the background.

🧂 Prep the Chicken Drumsticks

Start by giving your chicken drumsticks a good rinse under clean water. If you prefer a leaner dish, you can remove the skin, but if you’re after rich flavor and a satisfying crispness, leave the skin on.
Next, season the drumsticks with a generous pinch of salt. Rub it in gently so each piece gets even coverage. Then, set the chicken aside for a bit. This short resting time allows the salt to start working its magic, enhancing the flavor and making every bite more delicious.

Raw chicken drumsticks lightly seasoned with salt, arranged in a bowl, ready for cooking.

🍳 Heat Up the Oil – Let the Sizzle Begin

Grab a deep, sturdy saucepan — ideally one of those classic ones that gives you that beloved crispy rice layer at the bottom (yes, the famous “kem” we all secretly fight over!).

Gently pour in the sunflower oil and place the pan on medium heat. Let the oil warm up until it’s lightly sizzling — not smoking hot, but just enough to tell you it’s ready to start infusing flavor into the dish.

That gentle sizzle? It’s your cue that Jollof magic is about to begin.

A deep saucepan with sunflower oil heating up, preparing to brown the chicken.

🔥 Frying the Chicken for Jollof Rice

Now, gently place your seasoned chicken drumsticks into the warm oil. Let them sizzle and begin to brown—this step isn’t about fully cooking them yet, so don’t stress! What you’re going for here is that gorgeous golden-brown color that adds flavor and a beautiful visual appeal.
Let each side brown evenly, turning occasionally for an even sear. The chicken will finish cooking later when simmering with the rice.
Once your drumsticks are nicely golden, remove them from the pan and set them aside for now. That flavorful oil left behind? We’re about to use it to build the bold tomato base of your ultimate Jollof rice.

Chicken drumsticks frying in oil until golden brown in a deep saucepan.

🧄Blend the Nikoss-The Flavor Powerhouse

Time to build the heart of the flavor — the “nokoss”. This rich, traditional paste is what gives Jollof rice that unforgettable taste rooted in West African heritage.

In your blender, combine the onion, spring onions, and paprika. Blend until smooth and thick, with no lumps. This isn’t just a mix — it’s the secret to that deeply savory, aromatic base that makes the rice shine.

A blender filled with onion, spring onion, and red paprika, ready to be blended into a paste.

🍅Cook the Tomato Until Deep

Now that your chicken is set aside and your nokoss is ready, it’s time to bring the tomato base to life.

You can either use the same pot you fried your chicken in — keeping all that rich, seasoned oil for maximum flavor — or start fresh with a clean pot and new oil. Either way, add the tomato paste and let it sizzle gently over medium heat.

Stir frequently to prevent sticking or burning. If the paste starts to get too thick or dry, splash in a little water to keep it smooth and saucy.

Cook until the paste changes to a deeper red color. That’s your cue that the flavors have intensified, the tanginess has mellowed out, and the base is ready to build the rest of your Jollof masterpiece. This step lays the groundwork for that signature richness in every bite!

Tomato paste being sautéed in a pot, deepening in color.

🍗 Simmer the Chicken in Rich, Aromatic Sauce

Once your tomato paste has deepened and the aroma fills the air, it’s time to build that savory base even further.

Pour in 750ml of water, then add your blended nokoss paste and give everything a good stir to fully combine the flavors.

Now, return your golden-browned chicken drumsticks to the pot. Make sure they’re nestled well into the liquid so they soak up all that rich, spiced goodness.

To brighten things up and add even more flavor, toss in some chopped vegetables—colorful peppers and carrots work beautifully here. They’ll bring sweetness, color, and depth to your dish.

Cover the pot with a lid, reduce the heat to low, and let everything simmer gently for 15 to 25 minutes. This slow cooking step allows the chicken to become extra tender and gives the broth time to absorb and layer those amazing flavors. This is the moment where Jollof rice begins to come alive. Let it simmer… the magic is happening.

Golden chicken drumsticks simmering in red nokos-tomato sauce with vegetables.

🍚 Add the Rice & Infuse with Flavor

Before anything else, give your rice a good rinse under cold running water. Do this until the water runs clear—this step removes the excess starch that causes clumping or mushy texture. Once rinsed, drain thoroughly.

By now, your sauce should be rich, thick, and bursting with flavor, and your chicken and veggies should be perfectly cooked. Carefully remove them from the pot and set them aside—we’ll add them back later.

Now for the key part: season your sauce well. Since your rice will absorb the entire base, it’s important the flavor is just right. I usually go with 2 teaspoons of salt for this quantity of rice (971g), but feel free to adjust based on your taste.

Add the washed rice to the pot and stir gently, making sure each grain is coated in that tomato-infused sauce. It should take on a warm, vibrant hue.

Lower the heat, cover the pot with a tight-fitting lid, and allow the rice to cook gently without stirring. This is how you get that signature fluffy texture—and if you’re lucky, the crispy layer at the bottom, also known as kem.

Be patient here. Keep the heat low and let time do its work—this is where true Jollof flavor is sealed in every bite.

Tomato-coated rice simmering in the pot, soaking up flavors.

🔄 Steam & Fluff for Perfect Texture

After about 10 minutes of gentle steaming, it’s time to carefully flip the rice. Use a wide spoon or spatula and gently turn the rice from the bottom up. This helps it cook evenly, ensures all grains are exposed to heat, and gives your Jollof that signature uniform golden color.

Be gentle—don’t over-stir. You’re not mixing harshly, just flipping lightly to help with even cooking.

As the rice continues to simmer on low heat, the liquid will slowly evaporate. What you’re left with is perfectly fluffy, flavorful rice—each grain holding its own but carrying the full taste of the rich tomato base.

The smell? Irresistible. The texture? Just right. You’re almost there!

A spoon lifting fluffy rice from the pot during cooking

🍽️ Time to Plate & Serve

Spoon the warm, richly colored Jollof rice onto a large platter or serve it in generous portions on individual plates. Top it off with those juicy, golden-browned chicken drumsticks you prepared earlier — they’re the stars of the show!

For that extra touch of freshness and color, garnish with a sprinkle of fresh parsley or a few wedges of lime. It not only looks vibrant but also lifts the flavors beautifully.

Want to take things up a notch? Pair your Jollof rice with:

  • A crisp side salad
  • Steamed veggies
  • Or classic fried plantains for that sweet-and-savory balance 🍌

No matter how you serve it, this meal is guaranteed to turn heads — and keep everyone coming back for seconds!

A serving plate with bright red Jollof rice topped with golden chicken drumsticks, garnished with herbs.

💡 Tips for Success

  • Use long grain parboiled rice for best texture — it doesn’t get mushy.
  • Fry the tomato paste well before adding blended tomatoes for a deeper flavor.
  • Cook the rice on low heat and cover tightly — steam is key to soft, fluffy rice.
  • For that signature smoky Jollof aroma, let the bottom toast slightly without burning.
  • Don’t stir too often while cooking — it can make the rice mushy.

❓ Frequently Asked Questions

What kind of rice is best for Jollof?

Long grain parboiled rice works best because it holds its shape and doesn’t get mushy.

Can I use fresh tomatoes only?

Yes, but blending with red bell peppers and adding tomato paste enhances the color and flavor.

How do I get the smoky party Jollof flavor?

Let the rice toast slightly at the bottom during the last few minutes of cooking — just don’t burn it!

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About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.

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