Baked Jollof Rice Recipes

HOW TO MAKE OVEN BAKED JOLLOF RICE RIGHT

Steps:

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

JOLLOF RICE

Steps:

• Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
• Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
• Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
• Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
• Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

JOLLOF RICE

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

CHICKEN JOLLOF RICE RECIPE BY TASTY

Steps:

• Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
• In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
• Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
• Add in remaining oil, and fry sauce for 8-10 minutes.
• Stir in chicken, along with rice, stock and thyme leaves.
• Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
• Once rice is cooked, fluff up before serving.
• Enjoy!

ONE-POT OVEN JOLLOF RICE

Steps:

• Preheat oven to fan assisted 180°C / 350°F / gas 4.
• Season the chicken with teaspoon paprika, turmeric, garlic, ginger, curry, bouillon cube, Salt and pepper and set aside.
• Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute
• Add and fry the onion for about 7 mins until soft.
• Stir in the tomato purred and the tomato paste, cook for 5 minutes.
• Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.
• Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute
• Add and fry the onion for about 7 mins until soft.
• Stir in the tomato purred and the tomato paste, cook for 5 minutes.
• Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.
• Mixing in the rice and mix until well.
• Add a layer of aluminum foil and make small incisions. Add the chicken and cover (Make sure the cover is over safe)
• Transfer the Jollof rice mixture into the oven for about 20 minutes.
• Remove from the oven stir and put back in the oven without the lid for 15-20 minutes or until the rice is soft and done.
• When done take the rice out of the oven, fluff it and serve.

JOLLOF RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
• Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

JOLLOF RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
• Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.