Description
A vibrant and delicious Baked Jollof Rice with Roasted Chicken that comes together all in one pan, perfect for busy weeknights!
Ingredients
Scale
- 2 cups long-grain rice (basmati or jasmine)
- 4 cups chicken broth (low-sodium recommended)
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/4 cup tomato paste
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 4 pieces of chicken (legs or breasts)
- 1 tablespoon curry powder
- Optional garnish: Sliced green onions or cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat the vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent (4-5 minutes).
- Stir in chopped red bell pepper, tomato paste, thyme, paprika, cayenne pepper, and a couple pinches of salt and pepper. Cook for about 5 minutes.
- Add the rice to the pot, stirring to coat well.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 2 minutes.
- Transfer the mixture to a baking dish and place the chicken on top. Season with curry powder, salt, and pepper.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until chicken is cooked through and rice is tender.
- Garnish with green onions or cilantro before serving.
Notes
Serve with a simple salad or crispy fried plantains. Leftovers can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg