Oven-Baked Jollof Rice with Juicy Grilled Chicken Skewers
Saucy, flavor-packed rice meets smoky, juicy chicken skewers. This oven-baked Jollof rice simmers in a rich tomato-based sauce with spices and vegetables. Ready in about 90 minutes and totally worth it.
Oven-Baked Jollof Rice Ingredients
- Aromatics & Base: Olive oil, red onion (finely chopped), ginger paste, garlic cloves (minced), Scotch bonnet pepper (pureed).
- Tomato & Spice Mix: Tomato paste, tomato purée (crushed tomatoes), cayenne pepper, curry powder, sea salt flakes, black pepper.
- Rice & Broth: Basmati rice, chicken broth, or stock.
- Vegetables & Garnish: Carrots (peeled and chopped), green bell pepper, frozen peas (thawed), tri-colored bell peppers (for garnish).
Chicken Skewer Ingredients
Protein & Seasoning: Chicken breasts (cubed), fine salt, garlic powder, onion powder, white pepper, cayenne pepper.
Vegetables: Red, green, and yellow bell peppers (cubed).
Cooking Essentials: Olive oil (for pan-frying or brushing before grilling).
What To Eat With Oven-Baked Jollof Rice
I like to pair this West African rice dish with simple grilled chicken skewers for a hearty, balanced meal, or with my Grilled Shrimp, Salmon, or extra-savory Senegalese Yassa Chicken recipes. Together, it’s a filling, flavorful dish that works for any occasion.
Keesha’s Tips & Tricks
- Keep It Moist: If the rice starts looking dry, I just stir in a little warm broth. It keeps everything soft and full of flavor, especially when I’m cooking for a group.
- Check Halfway: I like to check in halfway through baking, give it a quick stir, and make sure it’s cooking evenly. It’s also a good time to steal a taste.
- Sauté First: That quick sauté of the tomato base and spices? It’s what gives the rice that rich, layered flavor. I never skip it.
- Let It Rest: Once baked, I cover the dish and let it sit for a few minutes. It settles the flavors and makes serving even easier when folks are ready to eat.
How to Store and Reheat Jollof Rice
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave 1–2 minutes, stirring halfway.
FAQs about Pineapple Sorbet
More Delicious Recipes
For extra flavor, serve this Jollof rice with a spicy Nigerian Pepper Sauce or a hearty Gbegiri Soup. You can also pair it with soft Amala Swallows or try this tasty Bulgur Pilav for something different.
Oven-Baked Jollof Rice with Easy Chicken Skewers
Ingredients
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
Instructions
Make the chicken skewers
- 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.
- Toss chicken with salt, garlic powder, onion powder, and cayenne. Make sure all the pieces are well-covered with the spice mix.
- Next, thread chicken and bell peppers onto skewers, alternating colors.
- Heat olive oil in a grill pan. Cook skewers 8–12 minutes, turning until chicken is cooked through.
- Once the chicken is cooked, you can remove the skewers and set them aside.
Make the oven-baked jollof rice
- Preheat oven to 400°F (200°C). Place a small pan of water on the bottom rack for steam.
- In a large oven-safe pot, heat olive oil. Sauté onion 2–3 minutes, then add ginger, garlic, and Scotch bonnet.
- Stir in tomato paste, crushed tomatoes, curry, cayenne, salt, and pepper. Cook 5 minutes.
- Add rice and stir to coat. Pour in broth, then mix in carrots, peas, and sliced bell pepper.
- 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.
- Fluff rice, adjust seasoning, and garnish with fresh bell peppers.
This made for the perfect dinner. The rice was seasoned nicely and the chicken skewers were tender and full of flavour. A great meal that the whole family will enjoy.
This oven baked Jollof rice with chicken was worth every minute preparing them. So much flavor and taste. The chicken was so tender and yumm.
This was really great! Loved the flavors of the rice and the oven-baked chicken skewers were tender and juicy. Certainly going to prepare it more often!
I’ve never heard of jollof rice – it’s delicious!! I love the ginger. The chicken is so easy to make and it all ties together perfectly!
A colorful and flavorful that doesn’t take ages to make! The whole family loved it! Thanks!