Many of the dishes I cook at home are influenced by my travels, inspired by flavours I experienced while living and working around the world.

During my time in The Gambia, one dish that has stayed with me ever since is Jollof rice — a vibrant, tomato-based rice dish with a welcome kick of chilli.

Traditionally, Jollof can be served as a side or as part of a larger spread, but I like to add chicken to make it a hearty, one-pot meal. It’s warming, flavourful, and comforting — perfect for sharing.

This is my version of Jollof rice, adapted to make the most of ingredients you’re likely to already have in your cupboards at home.

Serves: 6

Ingredients

• 400ml passata
• 3 tbsp tomato purée
• 2 fresh medium to hot chilli, seeds removed (optional)
• 2 onions, chopped
• 4 garlic cloves, peeled
• 2 tsp ground coriander
• 2 tsp sweet smoked paprika
• 50ml olive oil (or vegetable/groundnut oil for authenticity)
• 150g cherry tomatoes, halved
• 800ml chicken stock
• 2 bay leaves
• 500g long-grain rice rinsed
• 600g boneless chicken thighs or breasts, cut into bite-sized pieces
• Small handful coriander leaves or parsley, roughly chopped (optional garnish)
• Sea salt and freshly ground black pepper

Method

1. Prepare the chicken
   • Season the diced chicken with salt, pepper, and ½ tsp paprika.
   • Heat half the oil in a large heavy-based pot. Fry the chicken pieces in batches for 3–4 minutes until lightly browned and set aside.

1. Make the tomato base
   • In a blender, blitz together the passata, tomato purée, one onion, two garlic cloves, the chilli (if using), and 1 tsp paprika until smooth.

1. Cook the sauce
   • Add the remaining oil to the same pot. Fry the remaining onion (chopped) and garlic (chopped) for 6–8 minutes until softened and golden.
   • Stir in the ground coriander and remaining paprika; cook for 1 minute.
   • Pour in the blended tomato base, season with salt and pepper, and simmer for 12–15 minutes until reduced and the oil begins to rise to the surface.

1. Build the rice base
   • Stir in the cherry tomatoes, stock, bay leaves, and browned chicken. Bring to a simmer. Taste the liquid and adjust seasoning — it should have a bit of a hit.
2. Cook the rice
   • Add the rinsed rice, stir to coat, then reduce the heat to low. Cover tightly and cook for 25–30 minutes, stirring once or twice to prevent sticking.
   • If it starts to dry before the rice is cooked, splash in a little more hot stock or water.

1. Steam and finish
   • Once the rice is tender and fluffy and the chicken is cooked through, turn off the heat and leave covered for 5 minutes.
   • Fluff with a fork, discard the bay leaves, and garnish with coriander or parsley.

1. Serve
   • Enjoy hot as a complete one-pot meal.