Tima’s Ultimate Jollof Rice – Rich, Spicy & Perfect for Parties
Introduction
Jollof rice is a favourite in many West African homes and is often served at celebrations. For this recipe, I cook basmati rice in a tomato and nokoss sauce, with chicken drumsticks prepared in the same pot. The result is a colourful plate of rice with chicken ready to enjoy.
💚 Why You’ll Love This Jollof Rice
- A taste of West Africa: A traditional dish enjoyed in homes and at celebrations.
- Homemade nokoss: The blended onion, spring onions, garlic and red pepper bring out the taste of the rice.
- Well-seasoned chicken: The drumsticks simmer in the tomato sauce before being served with the rice.
- Cooked your way: Add Scotch bonnet for extra heat or leave it out for a milder dish.
- Something for everyone: Serve with fried plantain, fresh salad or your favourite vegetables.
Ingredients for Jollof Rice with Chicken
🛒 Ingredients
- Onion: 1 medium, chopped
- Spring Onions: 2, chopped
- Paprika (Red Pepper): 1 large, chopped
- Garlic: 3 cloves
- Tomato Paste: ¼ cup (4 tablespoons)
- Chicken Drumsticks: 6 pieces
- Sunflower Oil: ¾ cup
- Water: 375ml
- Salt: Adjust to taste
- Basmati Rice: 485g, washed and drained
- Black Pepper: 1 tsp
- Scotch Bonnet (Optional): For heat
How to Make Jollof Rice with Chicken
Wash and Prepare the Ingredients
Wash the chicken drumsticks and all the vegetables. Next, chop the onion, spring onions, paprika (red pepper) and garlic into smaller pieces.
Place the chopped ingredients in a blender and blend until you have a smooth paste. This mixture is called nokoss, and it will be used to prepare the Jollof Rice sauce.
Season the Chicken
Pat the drumsticks dry with kitchen paper, then rub a little salt over each piece. Leave them aside while you get the pan ready.
Brown the Drumsticks
Pour the sunflower oil into a deep cooking pot and heat over medium heat.
Add the chicken carefully and fry, turning occasionally, until lightly browned on all sides. Remove the pieces and leave the oil in the pot for the next stage.
Fry the Nokoss and Tomato Paste
Add the blended nokoss to the hot oil and fry over medium heat, stirring regularly to prevent it from sticking.
Next, add the tomato paste and mix well with the nokoss. Continue frying, stirring frequently, until the mixture becomes a deeper red and the raw tomato taste has cooked away.
If it begins to stick to the bottom of the pot, add a small splash of water. Keep cooking and stirring until the paste thickens and develops a rich, sauce-like consistency.
Simmer the Chicken and Vegetables
Pour in the water, then add the prepared vegetables and browned chicken drumsticks to the sauce. Stir gently so the chicken is well coated and can absorb the flavour as it cooks.
Cover the pot and leave everything to simmer over medium-low heat until the chicken is fully cooked and the vegetables are tender.
Once ready, carefully remove the chicken and vegetables and place them together in a deep plate or bowl. Set aside, then add salt to the remaining sauce and adjust to your taste.
Cook and Turn the Rice
Allow the rice to cook gently. After around 10 minutes, use a flat spoon to turn it from the bottom upwards.
Replace the lid and continue cooking until the grains are tender and the liquid has been absorbed. If the rice is still firm and the pot is getting dry, add a little hot water and give it more time.
Plate and Serve
Transfer the finished Jollof rice to a large serving dish or individual plates.
Arrange the chicken and cooked vegetables alongside the rice. You can also add a fresh salad or fried plantain.
💡 Tips for Success
- Drain the rice well: After washing the basmati rice, let the excess water drain away before adding it to the sauce.
- Give the nokoss enough time: Fry it over medium heat, stirring regularly, before adding the tomato paste. This helps remove the raw taste.
- Watch the tomato base: Keep stirring as it cooks so it doesn’t catch at the bottom of the pot.
- Turn down the heat: Once the rice has cooked for the first 5 minutes, reduce the heat to low to prevent burning.
- Check the rice before serving: If the grains are still firm, add a small amount of hot water, cover again and allow them to finish cooking.
❓ Frequently Asked Questions
Can I use a different type of rice?
Yes, but cooking times and water quantities may vary. This recipe uses basmati rice, so you may need to adjust the liquid if you choose another variety.
What is nokoss?
Nokoss is a blended seasoning mixture commonly used in Senegalese cooking. In this recipe, it’s made with onion, spring onions, red pepper and garlic.
Why do I need to remove the chicken and vegetables before adding the rice?
Removing them gives the rice more room to cook in the sauce. It also prevents the vegetables from becoming too soft while the rice finishes cooking.
What should I do if my Jollof rice is still hard?
Add a little hot water, cover the pot and continue cooking over low heat. Check again after a few minutes until the grains are tender.
Can I keep leftover Jollof rice?
Yes. Cool the rice quickly, refrigerate it within one hour and eat it within 24 hours. Reheat only once, making sure it is steaming hot throughout.
🍽️ Try Another Recipe
Enjoyed this Jollof Rice? Have a look at my Lamb and Beef Stew recipe for another homemade dish to try.
🥘 View Lamb and Beef Stew Recipe →🔗 Helpful Food Safety Advice
Have some Jollof rice left over? Make sure you cool and store it properly. For helpful guidance, visit the Food Standards Agency’s food safety guide .
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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