Nigerian Spiced Chicken & Ofada Rice Jollof

How to Make It

1. 1

   Parboil and Season the Chicken

   Place chicken thighs in a medium pot. Add half the sliced onions, minced garlic, grated ginger, thyme, curry powder, turmeric, bay leaves, and a pinch of salt. Cover with 400ml of the stock or water. Bring to a boil over medium-high heat, then reduce to a simmer for 20–25 minutes until the chicken is just cooked through and a fragrant stock has formed. Remove chicken and set aside. Reserve all the parboil stock — this is liquid gold for cooking your rice.

   Tip: Do not discard the parboil liquid. It is packed with flavour and nutrients that will season the entire dish naturally, reducing your need for added salt.
2. 2

   Blend the Pepper-Tomato Base

   While the chicken parboils, blend together the fresh tomatoes, red bell peppers (tatashe), scotch bonnet, and the remaining half of the onion into a smooth or slightly chunky purée depending on your preference. Set aside.

   Tip: For a lower-calorie, thicker base with less water to cook off, you can drain some of the tomato liquid through a sieve before blending, or briefly pulse to a coarser texture.
3. 3

   Build the Jollof Base

   In a large, heavy-bottomed pot, heat the palm oil over medium heat for about 1 minute — do not overheat. Add the blended pepper-tomato mixture carefully as it will splutter. Stir and fry the pepper base on medium-high heat for 12–15 minutes, stirring frequently, until the rawness cooks out, the colour deepens, and the oil begins to float to the surface. This frying step is critical for flavour development. Add ground crayfish, uziza seeds, ehuru, and a small pinch of salt. Stir well.

   Tip: Properly frying out the pepper base (known as 'cooking the stew') is the foundation of good Jollof. Rushing this step results in a sour, raw-tasting rice.
4. 4

   Cook the Ofada Rice in the Stew

   Add the thoroughly rinsed Ofada rice directly into the fried pepper stew. Stir to coat all the grains evenly. Pour in the reserved parboil chicken stock plus the remaining 400ml of fresh stock or water. Stir once more and bring to a boil. Nestle the parboiled chicken thighs back into the pot, pressing them gently into the rice. Reduce heat to low, cover tightly with foil then the pot lid to create a steam seal, and cook for 30–35 minutes. Do not lift the lid during the first 20 minutes.

   Tip: Ofada rice takes longer to cook than regular parboiled rice due to its bran layer — this is what gives it the low GI benefit. If the rice is not done at 35 minutes and liquid is absorbed, sprinkle in 50–80ml of warm water around the edges and continue on very low heat for another 10 minutes.
5. 5

   Finish and Add Greens

   Once the rice is fully cooked and has absorbed all the liquid, remove the pot from heat. Scatter the finely shredded fresh uziza leaves over the top, replace the lid, and allow to steam in residual heat for 5 minutes. The uziza leaves will wilt gently without losing their nutrients or vibrant green colour.

   Tip: Adding leafy greens off the heat preserves heat-sensitive vitamins like folate and vitamin C. Uziza also contains compounds that support digestion and have anti-inflammatory properties.
6. 6

   Rest, Garnish, and Serve

   Remove the bay leaves. Gently fluff the rice with a fork, being careful not to break up the chicken. Garnish with freshly sliced spring onions. Serve hot in deep bowls with a side of fresh cucumber slices or a small portion of steamed garden egg (African eggplant) for added fibre and micronutrients.

   Tip: For diabetes management, aim for a serving of approximately 1.5 cups of rice with 1–2 pieces of chicken. Pairing with raw vegetables slows glucose absorption further. Leftovers store well refrigerated for up to 3 days and reheat beautifully.