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Baked Jollof Rice Loaded with Roasted Chicken Goodness

Baked Jollof Rice Loaded with Roasted Chicken Goodness

Experience the savory delight of Baked Jollof Rice Loaded with Roasted Chicken Goodness, a comforting West African dish bursting with flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: West African
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Thighs Juicy pieces for tenderness.
  • 2 tablespoons Lemon Juice Adds zesty freshness.
  • 1 cube Chicken Bouillon Cube Boosts savory flavor.
  • 1 teaspoon Garlic Powder Adds aromatic depth.
  • 1 teaspoon Onion Powder Additional layer of flavor.
  • 1 teaspoon Cayenne Pepper Gives lovely heat.
  • 1 teaspoon Black Pepper Enhances overall taste.
  • 1 teaspoon Paprika Adds sweet smokiness.
  • 1 teaspoon Salt Essential for flavor.
  • 1 teaspoon Dried Thyme Offers earthy notes.
  • 1 teaspoon Curry Powder Infuses warm, exotic flavor.
For the Rice Mixture
  • 2 cups Sella Basmati Rice Fluffy and aromatic.
  • 1 cup Red Bell Peppers Adds color and crunch.
  • 2 medium Tomatoes For rich base.
  • 1 medium Red Onion Imparts slight sweetness.
  • 1 bulb Garlic Fresh for robust aroma.
  • 2 tablespoons Tomato Paste Concentrates flavor.
  • 3 cups Water or Chicken Stock Use stock for better flavor.
  • 1 cube Bouillon Cube Additional seasoning.
  • 1 leaf Bay Leaf Subtle herbal notes.

Equipment

  • large pot
  • Oven
  • Cooking spoon

Method
 

Cooking Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Marinate the chicken thighs using lemon juice, garlic powder, onion powder, cayenne pepper, black pepper, paprika, salt, dried thyme, and curry powder. Allow to rest for at least 30 minutes.
  3. Sauté the garlic bulb, red onion, red bell peppers, and tomatoes in a large pot on medium heat until soft, about 5-7 minutes.
  4. Stir in the tomato paste and cook for an additional 2-3 minutes.
  5. Add the marinated chicken to the pot and cook until slightly browned, about 5-6 minutes.
  6. Incorporate the rice, water or chicken stock, bouillon cube, and bay leaf into the pot. Bring to a boil, then reduce the heat for a gentle simmer, approximately 10-12 minutes.
  7. Cover and transfer the pot to the preheated oven. Bake for 40-45 minutes until the rice is tender and the liquid is absorbed.
  8. Cool slightly before serving.

Nutrition

Serving: 1servingsCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Garnish with fresh herbs for added color and flavor.

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