Baked Chicken Jollof Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
327 kcal
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Course
Main Course
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Cuisine
African
Baked Chicken Jollof Rice
Description
This recipe for Baked Chicken Jollof Rice features chicken thighs seasoned with coriander, salt, and white pepper, browned before being combined with rice, tomato puree, and aromatics including onion, red bell pepper, and optional scotch bonnet chili. A jumbo stock cube adds depth, and the mixture is transferred to a baking dish to cook thoroughly in the oven.
The rice absorbs the tomato and spice flavors, resulting in a richly colored dish with tender chicken pieces on top. Baking for about an hour ensures the rice cooks evenly, and fluffing the rice before serving enhances the texture. The chicken's initial browning creates more depth and seals in juices.
Baked Chicken Jollof Rice works well as a standalone meal due to its protein and carbohydrate content but can be accompanied by simple salads or steamed vegetables. Adjust the heat by modulating or omitting the scotch bonnet chili for milder tastes.
The recipe notes that using skinless chicken thighs reduces caloric content for those watching intake, and vegetable stock can replace water with stock cube for a richer broth. Leftover servings store well refrigerated.
Ingredients
- 6 chicken thigh or chicken leg
- 2 tsp Coriander divided
- salt
- 1 tsp white pepper divided
- 2 tbsp vegetable oil , divided
- 1 onion small, finely chopped
- 1 red bell pepper de-seeded and chopped
- scotch bonnet chilli optional, to taste
- 1 stock cube crumbled, jumbo
- 3.5 tbsp tomato puree
- 400 g rice 14 oz
- 925 ml water 3.9 cups, warm
Instructions
- 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.
Notes
- If you don't have a jumbo stock cube, replace it with vegetable stock for an alternative flavor base.
- Skinless chicken thighs lower the calorie count, resulting in 7 Freestyle SmartPoints per serving if tracking points.
- Ensure the rice is fully covered with liquid before baking to cook evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 206mg | 9% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 21.6mg | 24% |
| Calcium | 31mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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