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Flavorful Jollof Rice Recipe with Crispy Fried Chicken and Scotch Bonnet Sauce

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A vibrant and bold West African dish featuring smoky, spicy jollof rice paired with crispy fried chicken and a fiery Scotch bonnet sauce. Perfect for entertaining and packed with flavor.

Ingredients

Scale
  • 2 cups long-grain parboiled rice (about 400g)
  • 4 large ripe tomatoes, blended (or 1 can of crushed tomatoes, 14 oz)
  • 2 red bell peppers, blended
  • 1 large onion, finely chopped (divide half for sauce, half for frying rice)
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons tomato paste
  • 2 cups chicken broth (480ml)
  • 1 teaspoon thyme (dried or fresh)
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil (for sautéing)
  • 8 chicken thighs and drumsticks (about 2 pounds / 900g), skin-on
  • 1 cup buttermilk (240ml)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Vegetable oil for frying (enough to fill frying pan about 2 inches deep)
  • 2 Scotch bonnet peppers
  • 1 medium red bell pepper
  • 1 clove garlic
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt to taste
  • Optional: 1 teaspoon honey or sugar

Instructions

  1. Prepare the Jollof Rice Base (15 minutes): In a blender, combine ripe tomatoes, red bell peppers, half the onion, garlic, and ginger. Blend until smooth. Heat 3 tablespoons vegetable oil in a pot over medium heat. Add remaining chopped onion and sauté until translucent and slightly golden (about 5 minutes). Stir frequently. Add tomato paste and cook for 2 minutes, stirring constantly. Pour in blended tomato mixture, season with thyme, bay leaves, smoked paprika, salt, and pepper. Simmer, stirrin…
  2. Cook the Rice (30-35 minutes): Rinse rice under cold water until water runs clear. Add rice to pot, stirring gently to coat with sauce. Pour in chicken broth and bring to boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes. Avoid lifting lid. After cooking, let rice rest off heat for 5 minutes, then fluff with fork.
  3. Marinate the Chicken (minimum 30 minutes, up to overnight): In a large bowl, combine buttermilk with salt and pepper. Submerge chicken pieces and refrigerate.
  4. Prepare the Coating & Fry the Chicken (20-25 minutes): Mix flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Remove chicken from buttermilk, let excess drip off, then dredge in flour mixture, pressing firmly. Heat oil in skillet over medium-high heat to about 350°F (175°C). Fry chicken pieces without overcrowding for 10-12 minutes per side until golden and cooked through (internal temp 165°F/74°C). Drain on paper towels.
  5. Make the Scotch Bonnet Sauce (10 minutes): Blend Scotch bonnet peppers, red bell pepper, garlic, lime juice, olive oil, salt, and optional honey until smooth. Adjust seasoning. Store refrigerated up to a week.
  6. Serve: Plate jollof rice with crispy fried chicken and serve Scotch bonnet sauce on the side.

Notes

Rinse rice thoroughly to prevent mushiness. Control oil temperature carefully when frying chicken to avoid burning or greasiness. Handle Scotch bonnet peppers with gloves to avoid skin irritation. Marinate chicken overnight for best flavor. Sauce can be made ahead and stored refrigerated. Reheat fried chicken in oven to retain crispiness.

Nutrition

Keywords: jollof rice, fried chicken, Scotch bonnet sauce, West African cuisine, spicy, crispy chicken, easy dinner, party food

Find it online: https://gleamgulp.com/flavorful-jollof-rice-recipe-with-crispy-fried-chicken-and-scotch-bonnet-sauce/