Jollof is the West African version of pilau, I've seen this dish made with both beef and chicken influence. The first thing step was to blend together chicken stock, onions, tomatoes, garlic, tomato paste, paprika, chili pepper, garlic powder, ginger powder, salt and coconut powder.
In a pan place oil and rice and stir for about two minutes, add the paste and keep stirring, add the left over chicken stock and bring the rice to a boil. Overall you should use one cup of rice per two cups of chicken stock. Reduce to very low heat and let the rice cook slowly. Because of the thickness of the stew you want to monitor the rice because it tends to stick to the bottom.
You want to make enough for left overs because it tastes even better the next day.