126 Niger – Chicken Suya with Jollof Rice

126 Niger - Chicken Suya

Chicken Suya with Jollof Rice

These grilled meat skewers are SPICY! I can take quite a bit of spice but these were nuclear. They had great flavor I just would like to reduce the heat. Next time I will use two teaspoons of cayenne pepper instead of two tablespoons. I have made Jollof rice before but not using a half sheet pan and baking it. This method worked and produced flavorful fluffy rice.

Chicken Suya


1 tablespoon garlic powder

1 tablespoon ground ginger

1 tablespoon paprika

2 tablespoons cayenne powder

1 tablespoon dried onion flakes (I used onion powder)

2 tablespoons peanuts, finely minced

1 lb boneless skinless chicken breast (I used boneless skinless thighs)

2 tablespoons peanut oil


Mix all the dry ingredients together.

Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes.

Thread the chicken onto skewers and brush with the oil.

Grill or broil for 3 minutes on each side, or until chicken is cooked through.

Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!

Jollof Rice (Oven Baked)


1 medium onion chopped

1 14 ounce can tomatoes sauce

½ cup cooking oil

3 cups rice (I used Basmati)

2 teaspoon Chicken bouillon

2 teaspoon salt

1 tablespoon paprika

1 tablespoon garlic powder

4 cups chicken broth or water

1 teaspoon white pepper

½ teaspoon dried thyme optional

1 scotch bonnet pepper or ¾ teaspoon hot pepper omit if cooking for kids

1 pound vegetables

1 pound beef chicken , shrimp(optional)


1. Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan

2. In a half sheet pan (12-13/16″ l. x 10-7/16″ w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined

3. Cover tightly with aluminum foil paper.

4. Gently place in oven and let it cook for about an hour.

5. Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm

Original recipes found here:



Author: martymadeitproductions

A Home Chef's Journey

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