Jollof Chicken & Rice

Campbell's Jollof Chicken & Rice Recipe

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.

At a glance


15 min.


1 hr. 10 min.



Cook: 50 min.

Stand: 5 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

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What You'll Need

1 tablespoon vegetable oil
3 pounds chicken parts
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
4 plum tomatoes, cut up
1 cup uncooked long grain white rice
3 strands saffron or 1/4 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
1 cup coarsely chopped baby spinach leaves

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

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

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