Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Baked Jollof Rice with Roasted Chicken Recipe to Savor - Featured Image

Irresistible Baked Jollof Rice with Roasted Chicken Recipe to Savor

Learn how to make delicious Baked Jollof Rice with Roasted Chicken. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups long-grain parboiled rice (rinse and drain well)
  • 4 bone-in, skin-on chicken thighs (substitute with chicken drumsticks or breasts if preferred)
  • 1 large onion, finely chopped
  • 3 medium tomatoes, blended (or 1 cup canned crushed tomatoes)
  • 1 red bell pepper, blended with tomatoes
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups chicken broth (or water with 1 chicken bouillon cube)
  • 1/4 cup vegetable oil (or use olive oil for a lighter flavor)
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, adjust to taste
  • 1 Scotch bonnet pepper (optional, for heat; remove seeds for milder flavor)
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). While it warms up, prepare your chicken by patting it dry and seasoning generously with salt, black pepper, smoked paprika, and a little curry powder. Set aside.
  2. In a large ovenproof skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. This is where the kitchen starts to smell like home, and my kids always sneak in to ask what’s cooking.
  3. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Then pour in the blended tomato and red bell pepper mixture along with the tomato paste. Stir well to combine and let it simmer for about 10 minutes, stirring occasionally. You want the sauce to thicken and the flavors to meld.
  4. Stir in the rice, making sure each grain is coated in that rich tomato sauce. Pour in the chicken broth, add the thyme, and if you’re feeling bold, throw in the Scotch bonnet pepper whole (remember to remove it before serving if you want to keep the heat mild). Taste the sauce and add salt as needed.
  5. Place the seasoned chicken thighs on top of the rice mixture, nestling them gently into the sauce. Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil to trap the steam and moisture.
  6. Transfer everything to the oven and bake for 45-50 minutes. The rice will absorb the liquid, and the chicken will roast beautifully. Halfway through, check to make sure the rice isn’t drying out. If it looks too dry, add a splash of broth or water.
  7. Once the chicken skin is crispy and the rice is tender, remove from the oven. Let it rest, covered, for 5-10 minutes before serving. This step is key—I learned the hard way that rushing into this meal means missing out on the full flavor development.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Baked Jollof Rice with Roasted Chicken, recipe, cooking, food