Recipes

How to make Oven Baked Jollof Rice Right

May 8, 2018  Nationalfoody Avatar
How to make Oven Baked Jollof Rice Right

Oven Baked Jollof Rice Ingredients

long-grain rice (basmati / wild rice) 3 cups
boneless chicken breast (cubed) 1 lb.
(14 oz.) can tomato sauce 1
chicken bouillon cubes 2
green peas ½ cup
chicken broth 4 cups
red palm / sunflower oil ½ cup
Scotch Bonnet pepper (diced finely) 1
salt 2 tsp.
paprika 1 tbsp.
garlic powder 1 tbsp.
curry powder 2 tsp.
white pepper 1 tsp.
dried thyme ½ tsp.
medium onion (peeled and roughly chopped) 1
large tomato (diced) 1
Chopped coriander leaves (garnish)

Oven Baked Jollof Rice is the quintessential West African rice dish. Popular in many countries such as Nigeria, Ghana, Togo, Senegal, and Sierra Leone, this one-pot rice dish is also known as Benachin and Thieboudienne. It is popular on special occasions such as birthday parties, baby showers, and weddings. The dish can be prepared with or without meat and there are many variations in each region. Jollof Rice competitions are even held to celebrate the variations of this famous dish.




Jollof Rice is typically cooked over a fire or on a stovetop, but an even easier way to prepare it is to cook it in an oven. It takes a longer time to cook in an oven, but baking gives the dish a delectable, grainy texture. There are two ways of preparing it in the oven. One way is to combine all of the ingredients in a Dutch oven and then bake it. The second way involves cooking the tomato sauce, spices and meat for a short while to allow the flavors to marry, then adding the rice before baking.

Directions for Preparing Oven Baked Jollof Rice

  1. Preheat the oven to 350 degrees °F.
  2. Rinse the rice in cool water then drain and repeat.
  3. Set aside the rice.
  4. Heat the oil in a large pan and add the onions.
  5. Sauté the onions for about one (0:01) minute, then add the tomato sauce.
  6. Stir well and add the Scotch Bonnet pepper, salt, curry powder, paprika, garlic powder, white pepper, and the dried thyme.
  7. Crumble the bouillon cubes and add them to the pan.
  8. Cook the sauce for about four (0:04) minutes, then add the chicken breast cubes.
  9. Stir well to coat the chicken cubes, then add the rice.
  10. Pour in the chicken stock and bring to a boil.
  11. Turn off the heat then add the peas and diced tomato.
  12. Stir to combine the ingredients.
  13. Cut a large piece of aluminum foil and place it over the pan, crumbling the edges to create a tight fit.
  14. Carefully transfer the pan to the preheated oven.
  15. Bake for one (1:00) hour.
  16. Remove the pan from the oven and allow it to sit undisturbed for five (0:05) minutes.
  17. Remove the aluminum foil covering and fluff the rice with a fork.
  18. Mix evenly with a spoon and garnish with chopped coriander leaves.
  19. Serve the Oven Baked Jollof Rice with fried plantains and a vegetable or meat side dish



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Servings

5

Calories in serving

275

Prep

20 min

Cook

27 min

Rate

83%

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