Slow Cooker Nigerian Jollof Rice

Chicken Jollof // Vegan Jollof

 

When our favorite cooking challenge asked for a Nigerian dish, the Ted Lasso character Sam Obisanya sprang to mind. In the second season, Sam brings Jollof to the AFC Richmond team Christmas party. The iconic West African spicy tomato-based rice stew is considered the national dish of Nigeria.

Here we convert an authentic Nigerian Jollof recipe into easy Slow Cooker Jollof Rice. You can make it as one-pot Jollof Rice with Chicken or leave out the meat for Vegan Jollof Rice.

Slow Cooker Nigerian Jollof Rice with Chicken

The key to this recipe is using parboiled or converted rice. Using parboiled rice and a slow cooker, makes this party rice dish more forgiving on timing.

It might look like a lot of ingredients, but the recipe is quick to make. Note, the sauce can be blended earlier in the day or week and refrigerated. You can also slice the onion and tomato ahead of time for the second step.

Easy Slow Cooker Jollof Rice and Chicken

Ingredients

For the Sauce:

  • 1 14.5 oz. can fire-roasted crushed tomatoes

  • 2 medium red bell peppers, stemmed and roughly chopped

  • 1 medium red onion, roughly chopped

  • 1 tablespoon ginger paste, or 1-inch fresh ginger peeled

  • 2 cloves garlic, peeled

  • 1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded, or another spicy pepper

For the Jollof:

  • 2 cups parboiled long-grain rice, such as golden sella, rinsed

  • Optional: 1.5 pounds boneless skinless chicken thighs, cubed (see notes)

  • 2 tablespoons vegetable oil

  • 1 medium red onion, thinly sliced, divided

  • 2 teaspoons Caribbean or Jamaican-style curry powder

  • 2 teaspoons dried thyme

  • 2 tablespoons tomato paste

  • 1 tablespoon unsalted butter

  • If needed: ½ to 1 cup chicken or vegetable stock, see cooking note

  • 2 bay leaves

  • 1 plum tomato, halved then sliced thinly crosswise into half-moons

Instructions

  • Make the Sauce: In a blender, combine tomatoes, red pepper, onion, garlic, ginger, and chile pepper. Blend into a smooth puree, about 2 minutes. You should have about 3.5 to 4 cups of purée.

  • Make the Jollof: In a searing slow cooker or a large pot on the stove, heat oil over medium heat until shimmering. Add half the sliced onion, curry powder, and thyme. Cook, stirring, until the mixture is fragrant and the onions slightly soften, about 3 minutes.

  • Add tomato paste and butter. Stir as the tomato paste darkens, about 2 minutes. Add just a bit of liquid (broth or water) to deglaze the pan. Stir in the reserved sauce, broth if needed (see note), 1 tsp kosher salt, and rice, stir well. Add bay leaves and optional cubed chicken. Cover slow cooker and cook on HIGH for about 1 1/2 to 2 1/2 hours or until rice and chicken are cooked. If rice is undercooked and/or still wet, cover and cook longer. Or if needed, add 1/4 cup broth or water, stir and continue cooking.

  • Use a fork to fluff the rice and stir in sliced tomato along with the remaining sliced onion. Turn the slow cooker to WARM, cover, and let stand 10 minutes. Serve.

Inspired by Nigerian food historian Ozoz Sokoh’s traditional Jollof Rice recipe.

Cooking Notes

  • Liquid to Rice Ratio: See the directions for your particular rice. Measure the purée from the first step—many blenders have measurements on the side. If needed, add enough broth to the purée to equal the recommended water to rice ratio for your rice.

  • Parboiled/Converted Rice: When you add the rinsed rice to the pot, you might notice it sticks together, just continue to stir until it is separated and evenly coated with sauce.

  • Chicken Jollof Rice: If you want to add meat, the cubed boneless skinless chicken thighs make for an easy one-dish dinner. We prefer to roast bone-in skin-on chicken pieces separately, then serve with the jollof.

  • Vegan Jollof: Simply leave out the meat and use vegetable stock.

  • Serving: Serve Jollof Rice with cole slaw, cucumber salad, or a simple green salad.

More Jollof Recipes

 
Vegetarian, One Pot MealsThe Smart Slow CookerRice, Tomatoes, Global