Tomato Jollof Chicken
One-pan Ghanaian jollof rice with seared chicken thighs, cooked entirely in one skillet. Tomato-forward, slightly spicy, and dinner-ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 542
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add chicken pieces, season with salt and pepper, and cook without stirring for 2 minutes until bottoms brown.
Step 3
Stir chicken and cook 2 more minutes until edges are golden, then remove to a plate.
Step 4
Add rice to the same skillet, stir for 1 minute until lightly toasted and coated with oil.
Step 5
Pour in crushed tomatoes, tomato paste, and broth; stir in chicken, whole pepper, and a pinch of salt.
Step 6
Cover and simmer over medium for 12 minutes until rice is tender and liquid is absorbed.
Step 7
Remove whole pepper, fluff with a fork, and top with scallions before serving.
Tools you’ll need
- 14-inch skillet or large sauté pan with lid
- cutting board and knife
- wooden spoon or silicone spatula
- measuring cups and spoons
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