How to Cook Nigerian Party Jollof Rice | Step-by-Step with Stew & Fried Chicken

  Looking for a delicious Nigerian party jollof rice recipe that’s perfect for family gatherings, festive seasons, or get-togethers? This ...

 

Looking for a delicious Nigerian party jollof rice recipe that’s perfect for family gatherings, festive seasons, or get-togethers? This step-by-step guide will show you how to make rich, flavorful jollof rice, a savory chicken stew, and perfectly fried chicken—all in bulk for your party!

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Ingredients

Rice & Base

• Excellence Rice (long-grain, enriched, parboiled)

• Tata SheA (red bell peppers)

• Shombo (chili peppers)

• Purple onions

• Fresh ginger

• Tomato puree

Seasoning for Chicken & Stew

• Curry powder

• Chicken seasoning

• Thyme

• Salt

• Ginger powder

• Rosemary

• White pepper

• Paprika

• Bay leaves

• Butter (for finishing rice)

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Step 1: Prepare the Chicken

1. Place chicken (about 6–7 kg for bulk cooking) in a large pot.

2. Add onions and all seasonings: curry, thyme, rosemary, white pepper, paprika, ginger powder, and salt.

3. Pour in enough water to cover the chicken.

4. Boil until chicken is cooked but firm, as hard chicken retains flavor better.

Tip: Reserve the chicken stock after boiling—it will be used to enrich your stew and jollof rice.

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Step 2: Fry the Chicken

1. Heat oil in a deep frying pan.

2. Drain boiled chicken and carefully add it to the hot oil.

3. Fry until golden brown.

4. Remove and drain excess oil.

Tip for bulk cooking: Measure your ingredients properly, prep everything in advance, and stay attentive to avoid overcooking or burning.

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Step 3: Make the Stew

1. Heat some of the oil from frying chicken in a flat pan.

2. Sauté onions and seasoning briefly until fragrant.

3. Add tomato puree and boiled tomato-pepper-onion blend (blended mixture boiled down previously).

4. Fry until rich, aromatic, and the sour taste of raw tomato is gone.

5. Add chicken stock for richness and mix thoroughly.

Optional: Add a bit of salt for taste. Avoid extra chicken bouillon as the stock already contains flavor.

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Step 4: Cook the Jollof Rice

1. Heat the reserved oil from chicken frying. Add chopped onions and fry until fragrant.

2. Add curry, bay leaves, thyme, white pepper, and salt—mix well.

3. Pour in tomato puree and blended pepper mixture. Cook until the sauce is aromatic and rich.

4. Add chicken stock to enhance flavor.

5. Introduce washed rice and mix thoroughly.

6. Cover and cook on low heat, ensuring rice absorbs liquid slowly. Avoid adding excess water to prevent soggy rice.

Tip: Stir occasionally with a wooden spatula. Allow some browning at the base—it adds signature flavor.

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Step 5: Finish with Butter & Vegetables

1. Once the rice is cooked, turn off the heat.

2. Mix in sliced onions, butter, and green bell peppers for aroma and richness.

3. Let residual heat melt the butter and gently warm the onions and peppers.

This final step gives the jollof rice its signature flavor and non-sticky texture.

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Serving Suggestions

• Serve with fried chicken and rich chicken stew on the side.

• Perfect for parties, festive events, or family gatherings.

• Pairs well with salads or plantains for a complete meal.

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Tips for Bulk Cooking

1. Measure Ingredients Accurately: Know how to scale your recipes when cooking 10–20 cups of rice.

2. Prep Ahead: Have all ingredients ready and laid out in order of cooking.

3. Stay Attentive: Cooking outdoors or in large pots requires constant supervision to avoid burning.

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This party jollof rice recipe guarantees rich, flavorful rice and a crowd-pleasing meal. Your neighbors might even peek in, hoping for a taste!