If you’ve ever had concoction rice, then you already know what this Smoky one pot chicken and rice recipe is all about simple ingredients, smoky flavor, and that kind of aroma that tells your neighbors you’re cooking something special. This is not your fancy restaurant rice; this is the kind of food that brings back childhood memories of Sundays when the generator’s humming, everyone’s hungry, and the rice is cooking low and slow in one pot.
This recipe takes that same traditional Nigerian concoction rice and gives it a tiny twist more flavor, less stress just like my Easy Nigerian Red Beans and Rice Recipe The rice soaks up all the goodness from the pepper mix and seasoning, leaving it bold, rich, and just the right kind of sticky. Then comes the chicken golden, juicy, and added right at the end, almost like a little surprise sitting proudly on top of the rice. It’s that “e choke” moment we live for.
The best part? You don’t need a pile of dishes. Just one pot, a few pantry basics, and that trusted wooden spoon. It’s quick, satisfying, and tastes like home that kind of meal you cook with vibes, not measuring spoons.
So, if you’re craving that smoky, spicy Nigerian comfort food that hits every time, this one pot chicken and rice concoction will do it for you.
Why You’ll Love This One Pot Chicken and Rice Recipe
If you’ve ever craved that real Nigerian kitchen flavor the one that fills the air with smoky goodness and makes neighbors peek over the fence this one pot chicken and rice recipe is your sign to tie that apron!
Here’s why you’ll love it:
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It’s pure comfort food. That nostalgic “Sunday rice” aroma? Yep, it’s right here. Smoky, rich, and full of that home cooked magic only Nigerian concoction rice brings.
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One pot = less wahala. Nobody wants to be washing 10 pots for one meal. Everything goes into one pot from the pepper mix to the rice and comes out flavorful and tender.
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Budget-friendly but tastes bougie. With just rice, a few veggies, and some seasoning cubes, you can pull off something that tastes like you spent all day cooking.
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Versatile for any protein. Even if chicken isn’t your thing, you can easily swap it for smoked fish, beef, or even boiled eggs for that protein boost.
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That signature smoky finish. Whether it’s from slightly toasting the rice at the bottom (the famous “party jollof” trick) or using a bit of palm oil, that deep flavor is what sets this apart.
Think of this one pot chicken and rice as your shortcut to that authentic, no fuss Nigerian kitchen experience warm, cozy, and dangerously addictive .
Ingredients for Smoky One Pot Chicken and Rice (Nigerian Concoction Style)
This isn’t your regular rice dish this is the village style smoky rice that fills the air with that unforgettable aroma. Simple ingredients, bold flavors, and that touch of “home.”
For the Chicken
You can use any chicken you have fried, cooked, or grilled but smoky chicken takes it to a whole new level
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Smoked or cooked chicken (enough to layer over your rice)
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1 tsp thyme
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1 tsp curry powder
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Red Chilli pepper (for color and heat)
Tip: If you’re using plain boiled chicken, quickly toss it in hot oil or smoke it over low heat for a few minutes. That light char gives you that “party rice” kind of aroma without the stress.
For the Rice Base
This is where the real flavor magic happens that blend of palm oil, Iru, crayfish, and smoked catfish brings that deep, earthy taste that’s impossible to fake.
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2 cups rice (rinsed and drained)
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2 cups chicken broth (or water if you don’t have broth)
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3 tbsp palm oil (for that rich, golden color)
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1 tbsp Iru (locust beans)
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2 tbsp ground crayfish
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1–2 seasoning cubes
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Salt to taste
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1 smoked catfish, cleaned and deboned
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A handful of fresh scent leaves, chopped
Tip: Don’t skip the Iru and scent leave that’s the soul of this dish. It gives the rice that rustic, “grandma’s kitchen” depth.
For Serving
Because presentation and balance matter too (and you’re about to serve restaurant-level vibes in your kitchen):
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Smoky chicken (from earlier)
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Slices of ripe fried plantain
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Avocado slices for a creamy, cool contrast
How to Make One Pot Chicken and Rice (Nigerian Concoction Style)
This recipe is the real deal smoky, spicy, and packed with that homemade goodness that hits right in the nostalgia. Everything happens in one pot, so you’ll get all that flavor without the stress of multiple dishes.
Step 1: Season and Cook the Chicken
Start with your chicken pieces — season them with thyme, curry powder, and red chili pepper (shombo). Add a pinch of salt and a little water, then cook until soft and tender.
Once done, remove from the pot and lightly grill or pan-fry the chicken after boiling. It deepens the flavor and adds a nice texture.
Step 2: Build the Flavor Base
Pour your chicken broth back into a clean pot and bring it to a boil. Add:
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A few tablespoons of palm oil
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A spoonful of iru (locust beans)
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Crayfish (about 2 tablespoons)
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Seasoning cubes (to taste)
Stir and let it cook on medium heat for about 2 minutes until the kitchen starts smelling like home rich, earthy, and slightly smoky.
Pro Tip: Don’t rush this step. Allow the palm oil and iru to cook a bit that’s what gives your rice that authentic local flavor.
Step 3: Add the Rice
Add your washed or parboiled rice straight into the pot. Stir it well so every grain is coated with that rich, flavorful broth. Add a bit more water if needed, just enough to cook the rice through.
Pro Tip: Always use hot water if you need to top up. Cold water can make the rice soggy and ruin that perfect texture.
Step 4: Add the Smoked Catfish
When the rice is halfway cooked, gently place your smoked catfish on top. Cover and let it cook slowly so the smoky flavor seeps through the rice.
Pro Tip: Try not to stir too much once you add the fish you don’t want it breaking apart before serving.
Step 5: Add the Final Touch
When your rice is almost done, toss in chopped scent leaves and a few sliced tomatoes. Stir gently and cover for another 1–2 minutes, then turn off the heat.
Pro Tip: Add the scent leaves last so they stay fresh and keep that vibrant aroma.
Step 6: Serve and Enjoy
Serve your rice hot with smoked chicken, creamy avocado slices, and fried plantains on the side.
That mix of smoky rice, spicy flavor, and creamy avocado? Chef’s kiss
Go ahead and take that first bite tell me it doesn’t taste like a cozy Sunday at home.
Pro Tips for Success
1. Use smoky broth or smoked chicken for that deep, traditional flavor.
That smoky undertone is what makes concoction rice taste homemade. If you’ve got leftover stock from cooking your chicken, that’s your golden ticket — don’t waste it!
2. Palm oil is non-negotiable.
It’s what gives this rice that signature reddish glow and earthy flavor. If you skimp on it, it’ll taste more like ordinary rice and we don’t want that . Always heat your palm oil till it releases that lovely aroma (but don’t bleach it o!).
3. Don’t forget the iru (locust beans).
That tiny spoonful of iru adds a bold, traditional taste that gives your concoction rice its Nigerian soul. If you can get the fresh one, even better.
4. Crayfish and smoked catfish are the real MVPs.
These two give that deep umami flavor the kind that makes your neighbor come knocking, asking what’s cooking. Blend or crush your crayfish a bit for even distribution.
5. Go easy on water.
Remember, this is a one pot rice recipe, not a swimming lesson for your grains . Add just enough liquid to cook the rice soft but not soggy. If in doubt, add little by little.
6. Scent leaves bring it home.
Toss them in toward the end of cooking for a fresh, herby finish. It’s like perfume for your rice.
7. Give it that final touch.
Add your cooked smoked chicken and slices of avocado and fried plantain when serving. It’s not just about taste the color contrast makes it irresistible!
8. Don’t stir too much.
After adding your rice, stir only when needed. Too much stirring can make your rice sticky instead of fluffy.
Ingredient Swaps for Your One Pot Chicken Rice
One of the best things about this Nigerian style one pot rice and chicken recipe is that it’s super flexible. You can easily tweak it based on what you have at home and still get that bold, smoky, home-cooked flavor.
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Rice: Use parboiled long-grain rice for the best texture, but local rice works too — just wash it properly to remove excess starch.
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Palm oil: No palm oil? Swap with vegetable oil + a pinch of turmeric or paprika to mimic that deep color and flavor.
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Chicken: Smoked or grilled chicken gives the best flavor, but you can also use fried, boiled, or shredded leftover chicken.
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Smoked fish: Don’t have catfish? Try dry fish, stockfish flakes, or even sardines for that same depth of flavor.
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Iru (locust beans): If the smell is too bold for you, replace it with a little ogiri or fermented crayfish still rich and earthy!
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Crayfish: Add shrimp powder or skip it entirely if you prefer a milder taste.
How to Store and Reheat
This concoction-style rice and chicken actually tastes even better the next day that’s when all the flavors truly settle in
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Refrigerate: Store in an airtight container and refrigerate for up to 3 days.
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Freeze: Divide into portions and freeze for up to 1 month.
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Reheat: Warm in a pan with a splash of water or chicken broth to bring back the moisture. Avoid microwaving too long so the rice doesn’t dry out.
Pro tip: Add a drizzle of palm oil before reheating to revive that smoky aroma.
What to Serve with Your Nigerian Concoction Rice
Pair this one pot chicken and rice recipe with sides that complement its bold flavor:
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Fried plantains (sweet or semi-ripe) for that perfect balance of sweet and savory.
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Avocado slices — creamy, buttery, and refreshing.
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Steamed veggies like carrots or green beans to lighten things up.
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Cold zobo drink or fresh palm wine if you want to go full Naija style!
Variations to Try Next Time
Want to switch it up a little? Here are some fun twists to keep your concoction rice exciting:
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Seafood Concoction Rice: Add prawns, shrimp, or mussels instead of chicken.
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Vegetarian Style: Skip the meat and use mushrooms, bell peppers, and smoked tofu.
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Spicy Party Vibe: Toss in extra red chili or suya spice for that party punch.
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Palm Oil Fried Rice Fusion: Use the same ingredients but fry lightly before simmering for a “fried jollof” feel.
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