Baked Chicken Jollof Rice
Craving a taste of home with a twist? Our Baked Chicken Jollof Rice recipe brings the vibrant flavors of West Africa to your table with an American touch! This dairy-free, egg-free, nut-free, fish-free, shellfish-free, and sesame-free version of chicken and rice is perfect for a comforting one-pot chicken and rice dinner that's ready in just 80 minutes. Get ready to enjoy an easy Jollof Rice recipe that will impress your family and friends!
Dietary Information
Servings:
- 1
Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- 2
Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside.
- 3
Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
- 4
Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
- 5
Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
- 6
Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
- 7
Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
- 8
When done take the rice out of the oven, fluff it and serve.
| Nutrient | Amount |
|---|---|
| Calories | 327 kcal |
| Protein | 20 g |
| Fat | 7 g |
| Sodium | 206 mg |
| Fiber | 1 g |
| Sugar | 1 g |
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