Best Baked Jollof Rice Recipes

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:

• 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.

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.