Baked Jollof Rice Recipes

HOW TO MAKE OVEN BAKED JOLLOF RICE RIGHT

Steps:

• Preheat the oven to 350 degrees °F.
• Rinse the rice in cool water then drain and repeat.
• Set aside the rice.
• Heat the oil in a large pan and add the onions.
• Sauté the onions for about one (0:01) minute, then add the tomato sauce.
• Stir well and add the Scotch Bonnet pepper, salt, curry powder, paprika, garlic powder, white pepper, and the dried thyme.
• Crumble the bouillon cubes and add them to the pan.
• Cook the sauce for about four (0:04) minutes, then add the chicken breast cubes.
• Stir well to coat the chicken cubes, then add the rice.
• Pour in the chicken stock and bring to a boil.
• Turn off the heat then add the peas and diced tomato.
• Stir to combine the ingredients.
• Cut a large piece of aluminum foil and place it over the pan, crumbling the edges to create a tight fit.
• Carefully transfer the pan to the preheated oven.
• Bake for one (1:00) hour.
• Remove the pan from the oven and allow it to sit undisturbed for five (0:05) minutes.
• Remove the aluminum foil covering and fluff the rice with a fork.
• Mix evenly with a spoon and garnish with chopped coriander leaves.
• Serve the Oven Baked Jollof Rice with fried plantains and a vegetable or meat side dish

ONE-POT OVEN JOLLOF RICE

Steps:

• Preheat oven to fan assisted 180°C / 350°F / gas 4.
• Season the chicken with teaspoon paprika, turmeric, garlic, ginger, curry, bouillon cube, Salt and pepper and set aside.
• Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute
• Add and fry the onion for about 7 mins until soft.
• Stir in the tomato purred and the tomato paste, cook for 5 minutes.
• Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.
• Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute
• Add and fry the onion for about 7 mins until soft.
• Stir in the tomato purred and the tomato paste, cook for 5 minutes.
• Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.
• Mixing in the rice and mix until well.
• Add a layer of aluminum foil and make small incisions. Add the chicken and cover (Make sure the cover is over safe)
• Transfer the Jollof rice mixture into the oven for about 20 minutes.
• Remove from the oven stir and put back in the oven without the lid for 15-20 minutes or until the rice is soft and done.
• When done take the rice out of the oven, fluff it and serve.

JOLLOF RICE

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

JOLLOF RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
• Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.