Traditional Ghanaian Jollof Rice with Chicken and Offal

Photo: Eleonora / stock.adobe.com

A staple of West African cuisine, Jollof Rice is a rich, savory dish that combines rice cooked in a flavorful tomato sauce with regional spices, tender chicken meat, and offal.

This version, rooted in Ghanaian culinary traditions, offers bold flavors with layers of spices, perfect for a comforting meal.

Jollof is often the centerpiece of festive gatherings and is loved across generations for its vibrant taste.

Ingredients

For the Chicken and Offal:

• 1 lb chicken thighs (bone-in or boneless)

• 1/2 lb chicken liver and gizzard (offal)

• 2 tbsp vegetable oil

• 2 garlic cloves, minced

• 1 tsp ginger, minced

• 1 tbsp Ghanaian spice mix (or substitute with a mix of paprika, cayenne pepper, thyme, and curry powder)

• Salt and pepper to taste

For the Jollof Rice:

• 2 cups long-grain rice

• 4 ripe tomatoes, blended into a smooth sauce

• 1/4 cup tomato paste

• 1 onion, finely chopped

• 1 red bell pepper, chopped

• 1 Scotch bonnet pepper (optional for heat)

• 1 tbsp smoked paprika

• 1 tsp curry powder

• 1 tsp thyme

• 1 bay leaf

• 4 cups chicken broth

• Salt to taste

• Fresh cilantro or parsley, for garnish

Instructions

Step 1: Cook the Chicken and Offal

In a large skillet, heat the vegetable oil over medium heat. Season the chicken thighs and offal (liver and gizzard) with salt, pepper, garlic, ginger, and the Ghanaian spice mix. Brown the chicken on all sides, cooking for about 8-10 minutes. Remove the chicken and offal from the pan and set aside.

Step 2: Prepare the Jollof Base

In the same skillet, add the chopped onions and sauté until softened. Add the red bell pepper, tomato paste, and blended tomatoes. Stir well and let the sauce simmer for 10-15 minutes, allowing it to thicken. If using, add the Scotch bonnet pepper for a spicier kick. Season with smoked paprika, curry powder, thyme, and a pinch of salt.

Step 3: Cook the Rice

Once the sauce has thickened, add the uncooked rice to the skillet. Stir to coat the rice in the tomato sauce, ensuring each grain is covered. Add the chicken broth and bay leaf, stirring well. Reduce the heat to low, cover, and let the rice simmer for 20-25 minutes or until fully cooked and fluffy, stirring occasionally to prevent sticking.

Step 4: Add the Chicken and Offal

Once the rice is cooked, return the browned chicken and offal to the skillet, nestling them into the rice. Cover the skillet again and allow everything to cook together for another 10-15 minutes, letting the flavors meld.

Step 5: Serve and Garnish

Remove the bay leaf and garnish the Jollof Rice with freshly chopped cilantro or parsley. Serve hot and enjoy!

Tips

• For a deeper flavor, consider marinating the chicken in the spice mix for a few hours before cooking.

• Jollof Rice can be made with different proteins, so feel free to substitute beef, fish, or goat meat if desired.

• Accompany with fried plantains or a side salad for a complete meal.