Let me introduce you to your new favourite Jollof rice recipe! Rice infused with bell pepper sauce and spicy chicken flavour . This one skillet Jollof Rice is a BANGER worthy of any table!
One Skillet Jollof Rice
I like to call this “lazy-Jollof” because it takes very little effort. if you get it right you may never want to go back to the OG method ever again!
Jokes Jokes! I understand the table I am shaking. Nothing beats OG Nigerian Jollof , however lazy jollof eliminates a few steps and gets the food to the table faster.
For all the busy bees and lazy chefs in the house, THIS IS IT! the recipe that you didn’t know you needed right here. This month is going to be dedicated to simple meals for people like us. I have it all planned out and YOU DON’T WANT TO MISS IT! Keep in touch and join the honourable foodies chamber for weekly dinner ideas straight to your inbox!!
Unlike regular OG Jollof rice, One skillet Jollof rice takes 30 minutes and requires minimal clean up . There is absolutely no need to plan ahead or boil this or that ahead of time. You just need to have your ingredients and afrobeats playlist ready to go.
Here is what you need
- Chicken breast
- Long grain Rice or Basmati rice
- Bell peppers
- tomatoes paste
- onion
- ginger garlic paste
- oil
- Stock cubes in place of chicken stock
- Spices of course!
Equipment
Hope you are ready!
How to make One Skillet Chicken Jollof Rice
See recipe card below for measurements and full instructions
Season chicken breasts and sear in your skillet for a few minutes then take them out
add some oil and fry diced onions and garlic paste for a few seconds the add blended bell pepper sauce. Season with the regular jollof spices
lastly add washed rice to your skillet, add water, reduce the heat ,cover with foil and let it steam in the saucy deliciousness for a few minutes.
Add chicken and let it finish cooking with your rice
I have an easy video tutorial here!
Quick tips
- Rice– I won’t disrespect OG jollof rice too much by changing the type of rice we usually use. The only two options you have are Long grain parboiled rice or basmati rice. This will guarantee that you have fluffy individual grains rather than mushy rice
- You can use any cut of chicken- breast, thigh, leg. P.S They will have different cooking times
- Taste your food! You have to make sure that you are constantly tasting your sauce before adding the rice. The sauce should be very-well seasoned so that your rice comes out flavourful
- Use low heat- The skillet burns things really fast if you aren’t familiar with it so make sure to use very low heat( Practically off)
- Stock-You can use store bought stock in place of water.However if you use stock cubes in this recipe then no need to do so.
How to store Jollof rice
Normally it should be eaten there and then but if you are fortunate to have left overs. Refrigerate in an airtight container for up to 5 days.
Dear Honourable foodie,
This Lazy Jollof recipe is perfect for a busy week especially when your honourable duties call! Anytime you decide to take that much needed lazy day, buy some groceries from a small business near you, treat yourself (and your loved ones) to this delicious Jollof rice and RELAX.
If you enjoyed this recipe: Share it with your foodie friends, Drop a comment OR make my day by posting a picture of your WONDERFUL creation and tagging @nigerianfoodiehub so I witness your talent!
Hungry for more?
Here are some tasty recipes for you to try out…
One Skillet Jollof rice
Equipment
- 1 Skillet Cast iron or iron
Ingredients
- 4 Chicken breasts
- 3 1/2 cups Parboiled Rice Washed
- 2 Red bell peppers
- 1 scotch bonnet
- 2 tbsp tomatoes paste
- 1 tbsp garlic-ginger paste
- Spring onion for garnish
- Oil to fry
Spices
- salt
- chilli flakes
- 1 bayleaf
- thyme
- curry
- oregano
- 4 Stock cubes
Instructions
Season Chicken
- in a small bowl, mix salt, chilli flakes, thyme oregano, curry and 1 stock cube with oil and generously coat your chicken breast
- In a large skillet over medium heat, add some oil and place chicken to the pan and brown for 3 minutes on both sides. Set aside (it should be semi cooked)
- Clean off any burnt spices on your skillet with with spoon of any.
Prepare rice
- Add oil to the pot and sauté onion with ginger garlic paste for a few seconds then add tomatoe paste
- Fry tomatoe paste till it begins to darken and split.
- Blend bell peppers and scotch bonnet then add to the pot. Let it fry for 8 minutes till it reduces. Season with Salt, bayleaf, curry, thyme, oregano, stock cubes and chilli flakes. Stir well
- Add enough water to cover the rice ,reduce the heat to low, cover pan with aluminium foil let the rice steam for 10 minutes. After that , place the chicken on top the rice and let it steam for 5-8 additional minutes on low heat
- Fluff rice with spoon and serve.