Oven Baked Brown Rice Jollof and Chicken
This oven baked jollof rice recipe is a fuss-free, flavor-packed twist on a classic, requiring minimal effort for maximum taste.
Ingredients
- 1 whole chicken halved
- Your favorite spice mix
- 3 cups brown rice washed
- 1 large onion
- 1 400 g tin of plum tomatoes
- 3 red bell or paprika peppers
- 1/2 cup or 125ml extra virgin olive oil
- 1 70 g tin of tomato puree about 2 tbsp
- 3 cloves garlic
- 1 tsp fresh grated ginger
- 2 tbsp rock sea salt
- 1 tsp dried oregano or thyme
- 1/2 tsp curry powder
- 2 cups or 500ml water
Instructions
- First, season the chicken with your favorite spice mix and place it in a foil-lined roasting tray. Set aside.
- For the rice, take all the ingredients except the rice and puree them in a blender or food processor. Set aside.
- Place the washed rice into an oven-proof baking dish, and then pour the blended ingredients over the rice.
- With a spoon or spatula, mix the rice and the sauce until it’s evenly incorporated and then it out flat on top so it cooks evenly. Cover with foil.
- Place the jollof rice and the chicken side by side in the oven and bake at gas mark 7/ 220*C/425*F for one hour.
- When the rice is cooked, use a fork or cooking spoon to fluff and loosen it all up. You can serve the roast chicken in a separate dish if you prefer, but I like to serve mine together for a bit of height and drama.
Notes
- Do not be tempted to add additional water to the rice beyond what the recipe calls for — the steam trapped under the foil will see the cooking through and that is how you get nice fluffy single grains
- Also make sure the juices on the chicken are running clear and that it is cooked through before serving.
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