Oven-Baked Jollof Rice with Easy Chicken Skewers
This oven-baked jollof rice is cozy, flavorful, and so easy to make. A family dinner that pairs perfectly with simple chicken skewers.
Ingredientes
Oven-baked jollof rice
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 tbsp ginger paste
- 3 garlic cloves, minced
- 1 Scotch bonnet pepper, pureed
- 1 tbsp tomato paste
- 1¼ cups tomato puree (crushed tomatoes)
- 1 tsp curry powder
- 1 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 ½ cups basmati rice, rinsed (or any long grain rice)
- 2 cups chicken broth or chicken stock
- 2 carrots, peeled and chopped
- 1 green bell pepper, deseed and sliced
- ½ cup frozen peas, thawed
- Extra chopped bell peppers, for garnish
For the chicken skewers
- 3 chicken breasts, cut into cubes
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 1/2 red bell pepper, cubed
- 1/2 green bell pepper, cubed
- 1/2 yellow bell pepper, cubed
- Olive oil, for pan frying
Instrucciones
Make the chicken skewers
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First, soak the wooden skewers (if you are using wooden ones) in water for about 10 minutes. This will help prevent them from burning while you cook the chicken.
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Toss chicken with salt, garlic powder, onion powder, and cayenne. Make sure all the pieces are well-covered with the spice mix.
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Next, thread chicken and bell peppers onto skewers, alternating colors.
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Heat olive oil in a grill pan. Cook skewers 8–12 minutes, turning until chicken is cooked through.
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Once the chicken is cooked, you can remove the skewers and set them aside.
Make the oven-baked jollof rice
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Preheat oven to 400°F (200°C). Place a small pan of water on the bottom rack for steam.
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In a large oven-safe pot, heat olive oil. Sauté onion 2–3 minutes, then add ginger, garlic, and Scotch bonnet.
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Stir in tomato paste, crushed tomatoes, curry, cayenne, salt, and pepper. Cook 5 minutes.
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Add rice and stir to coat. Pour in broth, then mix in carrots, peas, and sliced bell pepper.
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If your pot is oven-safe, cover it tightly with foil and bake for 45–60 minutes, until rice is tender. If not, transfer everything to a baking dish before covering and baking.
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Fluff rice, adjust seasoning, and garnish with fresh bell peppers.