Ghana-Mango Habanero Ghanaian Jollof Rice

Ghana's beloved jollof rice gets a mango-habanero upgrade — fruity heat layered into the smoky tomato base that defines this West African classic.

INGREDIENTS

• 2 chicken thighs, bone-in, skin-on

• 3 tablespoons Habanero & Mango Hot Sauce

• 400 grams long-grain rice, rinsed

• 4 ripe plum tomatoes

• 1 red bell pepper

• 1 white onion, divided

• 3 garlic cloves

• 1 tablespoons fresh ginger, peeled

• 3 tablespoons tomato paste

• 600 milliliters chicken stock

• 2 bay leaves

• 1 teaspoons curry powder

• 3 tablespoons vegetable oil

• 1 teaspoons salt

STEPS

1. Marinate the chicken: Pat 2 chicken thighs, bone-in, skin-on dry and rub all over with 3 tablespoons Habanero & Mango Hot Sauce, plus a pinch of 1 teaspoons salt. Marinate at least 30 minutes, or overnight in the fridge for best flavor.

2. Blend the base: Roughly chop 4 ripe plum tomatoes, 1 red bell pepper, half of 1 white onion, divided, 3 garlic cloves, and 1 tablespoons fresh ginger, peeled. Blend until smooth to make the tomato-pepper base.

3. Sear the chicken: Heat 1 tbsp of 3 tablespoons vegetable oil in a heavy pot or skillet over medium-high heat. Sear marinated chicken thighs skin-side down for 5–6 minutes until deeply golden, then flip and sear 3 more minutes. Remove and set aside (it will finish cooking later).

4. Sauté onions: In the same pot, add remaining 3 tablespoons vegetable oil and dice the other half of 1 white onion, divided. Sauté until softened, about 4 minutes.

5. Build the sauce: Stir in 3 tablespoons tomato paste and cook for 2 minutes to deepen the color and remove the raw taste. Pour in the blended tomato-pepper mixture and simmer uncovered for 15 minutes, stirring occasionally, until thickened and the oil starts to separate at the edges.

6. Add rice and spices: Stir in 1 teaspoons curry powder, 2 bay leaves, and remaining 1 teaspoons salt. Add 400 grams long-grain rice, rinsed and stir to coat every grain in the sauce.

7. Simmer until tender: Pour in 600 milliliters chicken stock, nestle the seared chicken thighs on top, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25–30 minutes until rice is tender and liquid is absorbed. Avoid stirring during this time.

8. Rest and serve: Remove bay leaves, fluff rice gently with a fork, and rest 5 minutes before serving. Plate with the chicken thighs on top and extra Habanero & Mango Hot Sauce on the side for those who want more heat.

NOTES

Jollof rice is a point of pride across West Africa, with Ghana and Nigeria famously rivaling over whose version is best. This take leans into Ghana's signature smoky, slightly drier-grain style. The Habanero & Mango Hot Sauce isn't traditional, but it's not a stretch either — scotch bonnet peppers (close cousins to habanero) and fruity undertones are already central to West African cooking, so the mango sauce slots in as a flavor-forward shortcut to that same sweet-heat profile. Marinating the chicken in it first, then stirring more into the tomato base, builds the flavor in layers rather than just dumping it on top at the end.