Quick Skillet Jollof Rice with Chicken

I absolutely love finding ways to make beloved dishes quicker and easier, and this Skillet Jollof Rice with Chicken is a game-changer. It captures all the vibrant, delicious flavors of traditional Jollof rice but comes together in one pan, meaning less cleanup for me! Even if you're new to cooking or haven't tackled Jollof rice before, this recipe is incredibly straightforward and will impress everyone at your table.

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, chopped
• 1 (15 oz) can tomato sauce
• 1/4 cup tomato paste
• 1 tsp curry powder
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or to taste)
• 2 cups chicken broth
• 1 1/2 cups long-grain white rice, rinsed
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat the vegetable oil in a large skillet with a lid over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the chopped red bell pepper and cook for 2-3 minutes until slightly tender.
4. Add the tomato sauce, tomato paste, curry powder, thyme, smoked paprika, and cayenne pepper. Stir well to combine and cook for 2 minutes, allowing the flavors to meld.
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Stir in the rinsed rice, salt, and pepper. Return the browned chicken pieces to the skillet.
7. Bring the mixture back to a simmer, then reduce the heat to low, cover the skillet tightly with the lid, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.