Baked Jollof Rice with Roasted Chicken
Baked Jollof Rice with Roasted Chicken represents both comfort and celebration, rooted in the lively history of Jollof rice across West Africa. This dish combines tomatoes, rice, and spices in a one-pan format that's perfect for family gatherings and casual weeknight dinners.
Equipment
- Oven-safe skillet
- Measuring Cups
- Sharp knife
- Sturdy spoon
Ingredients
Ingredients
- 300 g Rice uncooked
- 1 kg Chicken whole or cut into pieces
- 400 g Tomatoes canned or fresh, diced
- 100 g Onions chopped
- 100 g Peppers bell peppers, chopped
- 5 ml Oil for sautéing
- 1 l Chicken stock or vegetable stock
- 10 g Spices your choice, such as paprika and cumin
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat the oven to 190°C.
- Marinate the chicken with spices, oil, and seasoning for at least 30 minutes.
- Sauté onions, garlic, and peppers in an oven-safe skillet until fragrant.
- Add tomatoes and mix in spices to create the sauce.
- Spread uncooked rice in the pan and add chicken stock.
- Nestle the marinated chicken into the rice mixture.
- Cover tightly and bake for 30-35 minutes, until the rice is tender and chicken is cooked through.
- Let the dish rest for a few minutes before serving. Fluff the rice and adjust seasoning as needed.
Notes
Tip: Avoid under-seasoning and ensure the moisture levels are just right for properly cooked rice.