ONE-POT OVEN JOLLOF RICE
This recipe of One-pot Baked Chicken and Jollof Rice start on the stove and finishes cooking in the oven. This One-pot Baked Chicken and Jollof Rice is also a combination of West African and Indians terrific aromatic, spices and flavors.
Provided by Cuisine228
Categories Main Course
Time 1h5m
Number Of Ingredients 26
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.
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