Jollof Chicken & Rice

Jollof Chicken & Rice


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This traditional West African dish is a favorite right here at features chicken, rice and veggies all in one skillet, so clean-up is a breeze.

Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 Tbsp. vegetable oil
  • 1 broiler-fryer chicken (about 3 lb.), cut up
  • 1 lg. onion, chopped (about 1 C.)
  • 2 cloves garlic, minced
  • 4 plum tomatoes, cut up
  • 1 C. uncooked regular long-grain white rice
  • Few strands of saffron or 1/4 tsp. ground turmeric
  • 1/2 tsp. crushed red pepper
  • 1 can (10 1/2 oz.) Campbell's® Condensed Chicken Broth
  • 1/2 C. water
  • 1 C. coarsely chopped fresh baby spinach leaves

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Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned on all sides.  Remove the chicken from the skillet.  Pour off any fat.

Reduce the heat to medium.  Add the onion and garlic and cook until the onion is tender, stirring occasionally.  Add the tomatoes and cook for 2 minutes.  Stir in the rice, saffron, red pepper, broth and water and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Stir the spinach in the skillet.  Let stand for 5 minutes.

This recipe is brought to you by Campbell's®. Make Great Meals . Get Great Smiles. It's Amazing What Soup Can Do.


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