Description
Ingredients
Scale
- 2 cups long-grain rice
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 2 teaspoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
- 4 chicken thighs or breasts
- Garlic and ginger (optional for chicken seasoning)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the rice under cold water and drain.
- Heat the vegetable oil over medium heat in a large pot. Add the chopped onions and sauté until translucent.
- Add the chopped tomatoes and red bell pepper, and cook until soft.
- Stir in the rice, chicken broth, tomato paste, thyme, curry powder, salt, and pepper. Bring to a boil.
- Cover and transfer the pot to the oven. Bake for about 25-30 minutes, until the rice is cooked and the liquid is absorbed.
- While the rice is baking, season the chicken with salt, pepper, and optional garlic and ginger. Roast it in the oven for about 30-35 minutes until cooked through and golden brown.
- Serve the baked Jollof rice with the roasted chicken on the side.
Notes
For an extra flavor boost, consider marinating the chicken in advance.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: main course
- Method: Baking
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg