Oven-Baked Jollof Rice

by Keesha
Keesha's Oven-Baked Jollof Rice

If you haven’t heard of jollof rice yet, then you’ve missed out on an absolutely delicious West African dish that took over a big part of the African continent by storm.


  • 3 chicken breasts
  • 3 tbsp olive oil
  • 1 tbsp ginger purée
  • 3 garlic cloves, minced
  • 1 large red onion, finely chopped
  • 1 (5 oz) tomato puree
  • 1 tsp tomatoes paste
  • 1 tsp cayenne pepper
  • 1 scotch bonnet peppers, pureed
  • Salt and freshly ground black pepper to taste
  • 2 chicken bouillon cubes, crushed
  • 1 ½ cups basmati rice, unrinsed
  • 1 ½ tsp curry powder
  • 1 cup chicken broth
  • 3 medium carrots, peeled and chopped
  • 1 medium green bell pepper, deseeded and sliced
  • ½ cup frozen peas, thawed



Preheat the oven to 200°C / 395 °F


Fill a baking sheet with water and place the sheet in the lower rack of the oven to create steam in the oven while you prepare the rice


Heat the olive oil in a medium pot over medium heat and sauté the ginger, garlic, and onion until fragrant (approx. 5 minutes)


Stir in the tomato purée, cayenne pepper, and scotch bonnet peppers


Cook until the tomato paste is no longer sweet (approx. 8 minutes) while frequently stirring to prevent burning


Season with salt, black pepper, and chicken bouillon


Wash the rice thoroughly with water, 2 to 3 times until most of the starch comes out


Stir the rice and curry powder into the tomato sauce until adequately covered in the sauce


Cover the pot and cook under low heat for 3 to 5 minutes to allow the flavors to incorporate while occasionally stirring to prevent burning


Transfer everything to an ovenproof pan and add the chicken broth, carrots and peas


Cover it with aluminium foil and put it in the middle rack of the oven


Cook for 1 1/2 hour or until the rice is fully cooked and dry


Take it out, adjust the taste with salt


Serve the rice with grilled chicken, fish, pork, or beef

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