Baked Chicken Jollof Rice Recipes

BAKED CHICKEN JOLLOF RICE

Steps:

• Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
• Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside.
• Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
• Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
• Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
• Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
• Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
• When done take the rice out of the oven, fluff it and serve.

CHICKEN JOLLOF RICE RECIPE BY TASTY

Steps:

• Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
• In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
• Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
• Add in remaining oil, and fry sauce for 8-10 minutes.
• Stir in chicken, along with rice, stock and thyme leaves.
• Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
• Once rice is cooked, fluff up before serving.
• Enjoy!