How To Make Oven Baked Jollof Rice Right 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

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.