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Jollof Chicken & Rice

Recipe from Steny’s Diaries, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 23 October 2026.

15 minutes to prep, 30 to cook. A vibrant one‑pot Jollof Chicken & Rice that blends smoky roasted vegetables, aromatic spices, and tender chicken for a comforting, flavor‑packed meal. Perfect for family dinners or meal‑prep, it offers a rich, slightly spicy taste with a fragrant rice base.

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Jollof Chicken & Rice by Steny’s Diaries, a frame from the Instagram video

Method

  1. Preheat a grill or broiler. Roast the red bell pepper, tomato, onion, garlic cloves, and dried chilies until the skins are charred and the vegetables are softened.

  2. Transfer the roasted vegetables to a blender, add lemon juice, honey, chili flakes, oregano, coriander powder, turmeric, black pepper, and salt, then blend into a smooth, flavorful paste.

  3. Pat the chicken thighs dry, coat them evenly with the blended paste, and sear in a hot pan with a little oil over medium‑high heat until golden and slightly charred on both sides; set the chicken aside.

  4. In the same pan, add a little more oil if needed, sauté the remaining onion and garlic until fragrant, stir in the tomato paste, bay leaf, and any leftover Jollof paste, cooking for 2–3 minutes.

  5. Add the soaked basmati rice, hot water, and the chicken stock cube to the pan, stir to combine, then cover and reduce heat to low. Cook for about 15‑20 minutes, or until the rice is fluffy and the liquid is absorbed.

  6. Place the seared chicken pieces on top of the cooked rice, cover the pot for an additional 5 minutes to let the flavors meld, then remove the lid.

  7. Garnish with fresh coriander leaves and serve hot.

Tips while you cook

Roast vegetables fully
Roast the red bell pepper, tomato, onion, garlic cloves, and dried chilies until the skins are charred and the vegetables are softened before blending.
Set aside seared chicken
After searing the chicken thighs until golden, remove them from the pan and set aside before cooking the rice.
Layer chicken after rice cooks
Cover and cook the rice on low heat for 15‑20 minutes, then place the seared chicken on top, cover again, and let rest 5 minutes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Steny’s Diaries’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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