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–+ servings

Baked Jollof Rice with Roasted Chicken

A comforting and flavorful dish of baked Jollof rice paired with roasted chicken, perfect for family gatherings and weeknight dinners.
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Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: African, Nigerian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Chicken Thighs Skinless and boneless preferred.
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Lemon Juice Freshly squeezed juice ideal.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cayenne Pepper Adjust to taste for spice.
  • 1 teaspoon Salt
For the Jollof Rice
  • 2 cups Sella Basmati Rice Rinsed until water runs clear.
  • 3 tablespoons Tomato Paste
  • 4 cups Water or Chicken Stock Use stock for more flavor.
  • 1 cube Crushed Chicken Bouillon
  • 1 teaspoon Curry Powder
  • 2 cups Bell Peppers (chopped) Any color is fine.
  • 2 cups Tomatoes (chopped) Fresh or canned.
  • 1 piece Red Onion (chopped)
  • 1 piece Garlic Bulb Keep whole for roasting.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Salt Adjust according to taste.

Method
 

Preparation
  1. Marinate the chicken thighs with vegetable oil, lemon juice, garlic powder, onion powder, salt, and cayenne pepper in a bowl. Cover and refrigerate for at least 1 hour.
  2. Preheat your oven to 400°F (200°C).
  3. Chop the bell peppers, tomatoes, and red onion. Arrange them in a baking dish along with the whole garlic bulb and dried thyme. Drizzle with oil, toss gently, and roast for about 30-35 minutes.
Cooking
  1. After roasting the vegetables, place the marinated chicken thighs in a separate baking dish and roast for 40-45 minutes.
  2. Blend the roasted vegetables and garlic until smooth to create a flavorful puree.
  3. Reduce the oven temperature to 350°F (175°C).
  4. In a large casserole dish, combine the vegetable puree with tomato paste, water or chicken stock, and any juices from the roasted chicken. Add salt and spices to taste.
  5. Rinse the sella basmati rice under cold water until the water runs clear. Stir the rice into the sauce mixture. Cover tightly with foil and bake for 50-60 minutes.
  6. Remove the foil and fluff the rice with a fork. Serve with the roasted chicken on top.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 850mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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