Liberian Jollof Rice with Chicken and Smoked Fish

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Liberian Jollof Rice is a beloved one-pot dish that marries long-grain parboiled rice with a deeply seasoned tomato and red palm oil sauce, smoky fish, and tender chicken. Unlike its Nigerian cousin, the Liberian version leans on fresh thyme, curry powder, and the unmistakable color and flavor of red palm oil for a hearty, savory meal that anchors family dinners from Monrovia to Gbarnga.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 9 gSugar
• 35 gProtein
• 780 mgSodium
• 920 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 48 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the protein base

• 6 bone-in chicken thighs (about 2 lbs), skin-on
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 4 oz smoked mackerel or smoked herring, deboned
• 2 tbsp red palm oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated

For the tomato sauce

• 3 tbsp tomato paste
• 1 cup canned crushed tomatoes (or 4 ripe tomatoes, blended)
• 1 large red bell pepper, chopped
• 1-2 scotch bonnet peppers, pierced (for medium heat)
• 2 tbsp red palm oil
• 1 tsp curry powder
• 1 Maggi or bouillon cube, crumbled
• 1 tbsp fresh thyme leaves

For the rice and finishing

• 2 1/2 cups long-grain parboiled rice, rinsed until water runs clear
• 3 1/2 cups warm chicken stock or water
• 2 dried bay leaves
• 1/4 cup chopped fresh parsley or scallions
• Lemon wedges, for serving

Directions

1. Season the chicken thighs with salt, pepper, and a pinch of thyme. Heat 2 tablespoons of red palm oil in a heavy Dutch oven over medium heat until shimmering, then brown the chicken skin-side down for 4 minutes per side until deeply golden. Remove and set aside.
2. Add the smoked fish to the same pot and gently fry for 1 minute per side to release its flavor into the oil, then remove and flake into large chunks. Add the remaining 2 tablespoons of palm oil and sauté the onion until soft and translucent, about 5 minutes.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the tomato paste and curry powder and fry, stirring constantly, for 3 minutes until the paste darkens to a brick-red color and the oil begins to separate at the edges.
4. Pour in the crushed tomatoes, red bell pepper, scotch bonnet, Maggi cube, and remaining thyme. Simmer the sauce for 12-15 minutes until thickened and glossy, mashing the bell pepper into the sauce as it cooks.
5. Return the browned chicken and flaked smoked fish to the pot along with the rinsed rice, stirring gently so every grain is coated in the red sauce. Pour in the warm stock and tuck in the bay leaves on top.
6. Bring the pot to a vigorous boil, then reduce the heat to the lowest possible setting, cover tightly with a lid, and cook undisturbed for 25 minutes — do not lift the lid so the steam can cook the rice evenly.
7. After 25 minutes, remove the lid; the rice should be tender and the liquid fully absorbed. Use a spoon to gently fluff and push the rice aside, then increase the heat to medium for 3-5 minutes to form the prized crispy bottom crust known locally as 'kaun'.
8. Spoon the jollof rice onto a wide platter, scooping the crispy bottom layer over the top, and scatter the parsley or scallions over the dish. Serve hot with lemon wedges, a cucumber-tomato salad, and extra scotch bonnet on the side.

Cook’s Notes

• Use parboiled (converted) long-grain rice — regular jasmine or basmati will turn mushy; Liberians prefer rice that holds its grains even after the long simmer.
• Red palm oil is non-negotiable for authentic color and earthy flavor; if you must substitute, mix 2 tablespoons of tomato paste with 1 tablespoon of paprika in vegetable oil to approximate the hue.
• Liberian jollof is noticeably less spicy than Nigerian jollof — keep the scotch bonnet whole and pierced so it perfumes the dish without overwhelming heat; remove it before serving for a milder plate.
• Resist the urge to stir the rice during its 25-minute covered cook — this guarantees fluffy, separate grains and lets the bottom layer crisp into the treasured 'kaun' crust at the end.
• Dried smoked shrimp or crayfish can replace the smoked fish for a shellfish-forward version common in coastal Liberian kitchens.

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