Baked Jollof Rice
This baked version adds a twist by using roasted vegetables, bringing even more depth and sweetness to every bite. Paired with seasoned and roasted chicken, it’s a crowd-pleaser that will have everyone coming back for seconds.
Baked Jollof Rice
Jollof rice is a staple of West African cuisine…a dish that brings people together with its rich, bold flavors. This baked version adds a twist by using roasted vegetables, bringing even more depth and sweetness to every bite. Paired with seasoned and roasted chicken, it’s a crowd-pleaser that will have everyone coming back for seconds.
Why Baked Jollof Rice?
While traditional Jollof rice is often cooked on the stovetop, baking it in the oven makes it easier and less hands-on so it’s perfect for a family meal or for entertaining guests. With this recipe, you’ll get consistently delicious rice every time. Here’s how to make it!
Ingredients and subs
Rice: I love sella basmati rice when making baked Jollof…the grains stay fluffy, absorb every bit of flavor, and don’t turn mushy. If you want to stick closer to tradition, long-grain parboiled rice is a great choice too. Just steer clear of short-grain or jasmine rice as they tend to be too sticky for this dish.
Chicken: Chicken thighs and drumsticks are my go-to for this recipe because they’re juicy and pack a ton of flavor. But honestly, you can switch it up with wings, or turkey if you’re feeling adventurous.
Vegetables: For me, Roma tomatoes is the go to; they strike just the right balance of acidity and sweetness. You’ll also need red bell peppers (tatashe) for that beautiful color and sweetness. Scotch bonnet pepper brings the heat, but if you want to tone it down or change it up, habanero or bird’s eye chili works too. And of course, onions and garlic are a must…they add that deep, comforting flavor we all love.
Spices: I keep it classic with bouillon cubes, dried thyme, curry powder, salt, and bay leaves. They create that signature Jollof taste that warms the heart. Sometimes, I add a pinch of ginger or smoked paprika if I’m in the mood for a little twist. It’s all about making it your own!
Step by Step Instructions
Here’s How to Make the Best Baked Jollof Rice in 3 Simple Steps
Step 1. Prepare and Bake the Chicken
- Start by giving your chicken thighs a good rinse, then pat them dry and place it in a large bowl.
- Season generously with crushed bouillon, garlic powder, onion powder, red pepper, black pepper, smoked paprika, salt, dried thyme, oil, and a squeeze of lemon juice. Massage all that goodness into the chicken until it’s well-coated. For the best flavor, cover and let it marinate in the fridge for at least an hour or overnight if you can wait!
- When ready, preheat your oven to and bake the chicken in a baking dish for 40-45 minutes, or until it’s fully cooked. Don’t forget to save any delicious juices released during baking for the rice later!
Step 2. Make the Roasted Vegetable Base
- Rinse and chop your tomatoes, bell peppers, and onion, then toss them in a large casserole dish along with a garlic bulb (just slice off the top) and some thyme sprigs.
- Drizzle everything with a bit of oil.
- Add tomato paste to a small ramekin, cover it with oil, and place it alongside the veggies in the casserole.
- Roast for 30-35 minutes, stirring everything halfway through to ensure they’re evenly cooked. Once done, let the veggies cool slightly, then blend them all together..
Step 3. Make and Bake the Jollof Rice
- Lower the oven temperature to 350°F (175°C).
- Thoroughly rinse your sella basmati rice until the water runs clear…this keeps it fluffy, not sticky.
- In a large baking dish, combine your blended roasted vegetable sauce, the tomato paste mixture, any reserved chicken juices, water, salt, crushed bouillon, dried thyme, bay leaf, and curry powder. Stir everything together until well mixed.
- Add the rinsed rice, making sure it’s well-coated with the sauce.
- Cover tightly with foil to trap the steam and bake for 50-60 minutes. Once the rice is done, mix well and serve alongside your roasted chicken.
- Get ready for a meal everyone will be talking about!
Tip: if it’s large enough, use the same casserole or baking dish used for roasting the peppers to cook the rice for easier cleanup.
Serving Suggestions
I like serving my Jollof rice on a large platter with the chicken on top. It makes for such a beautiful presentation and truly brings a sense of celebration to the table. If you’re using the same casserole you baked the rice in, don’t forget to clean the edges for a neat and inviting look. Trust me, it’s the little details that make all the difference.
For the perfect pairing, I like to serve my baked Jollof rice with soft dodo( fried plantains), a refreshing coleslaw, or a fresh salad. It makes for a great balance of flavors and textures that always wins people over. Whether you’re hosting a gathering, marking a special occasion, or just craving the comforting taste of West Africa, this one won’t disappoints.
how to store/reheat
How to Store
Short-Term Storage (1–5 Days): Transfer the rice to airtight containers, dividing it into portions for easy reheating.
Store in the refrigerator for up to 5 days.
Long-Term Storage (Up to 3 Months):For longer storage, portion the rice into freezer-safe containers or resealable freezer bags.
Flatten the bags to save space and allow for quicker defrosting.
Label each bag with the date so you can keep track of freshness.
Reheating Baked Jollof Rice
The key to reheating Jollof rice is to keep it moist:
Microwave Method: Add a splash of water or chicken stock to the rice before reheating.
Cover with a microwave-safe lid or damp paper towel to retain moisture.
Heat in 1-minute intervals, stirring in between until warmed through.
Stovetop Method: Place the rice in a nonstick pan. You can add a very small amount of water.
Cover and warm on low heat, stirring occasionally to ensure even heating.
Oven Method (Best for Larger Portions):
Preheat your oven to 300°F (150°C).
Spread the rice in a baking dish and sprinkle with water or stock.
Cover tightly with foil.
Bake for 15–20 minutes or until heated through.
Tips for making the best Baked Jollof rice
- Wash your sella basmati rice under running water until it runs clear. This removes excess starch and ensures the rice cooks up fluffy, not sticky.
- Using foil to tightly cover your dish traps the steam and allows the rice to cook evenly. This prevents dry or undercooked grains.
- Save the flavorful juices from the baked chicken and add it to then rice mixture for extra depth. You can also use chicken stock.
- The rice should be fully coated with the sauce and liquid but not swimming in it. This ensures it cooks through without becoming mushy.
- Clean Presentation: If serving directly from the baking dish, clean the edges for a neat and inviting look.
- Pair with the Right Sides: Serve with fried plantains, coleslaw, or a fresh salad to complement the flavors and provide a well-rounded meal.
Watch how to make it
Baked Jollof Rice
Ingredients
For the chicken
- 750 g chicken thighs
- ½ teaspoon Crushed chicken bouillon cube
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper (cayenne)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1½ teaspoons oil
- ¼ – ½ tablespoon lemon juice
- Roasted Tomato Sauce:
- 3 medium tomatoes 300g
- 1½ large bell peppers 275g
- 1 scotch bonnet pepper adjust to taste
- ¼ small red onion
- ½ bulb garlic
- Few sprigs of thyme
- 1½ teaspoons oil
- 6 oz tomato paste 165g
- 2 tablespoons oil
- For the Rice:
- 2½ cups sella basmati rice 500g
- ¾ cup blended tomato sauce 205g
- 1¼ teaspoons salt
- ½ teaspoon crushed bouillon chicken cube
- 1½ teaspoons dried thyme
- 1 bay leaf
- 1½ teaspoons curry powder
- Juice from the grilled chicken 2-4 tablespoons…¼ cup max
- 1½ cups water or chicken stock
Instructions
For the Chicken:
- Clean the chicken, then transfer it to a large bowl.
- Season the chicken thighs with crushed chicken bouillon, garlic powder, onion powder, red pepper, black pepper, smoked paprika, salt, dried thyme, oil, and lemon juice.
- Mix thoroughly until the chicken is evenly coated.
- Allow the chicken to marinate for at least 1 hour in the refrigerator, or marinate for longer or overnight if there’s time.
For the Roasted Vegetables:
- Preheat the oven to 400°F (200°C).
- Rinse, cut the peppers, tomatoes, and half a small onion and transfer to a large casserole or baking dish.
- Add a garlic bulb with the top sliced off along with a few sprigs of thyme then drizzle with oil.
- In a small ramekin, add the tomato paste.
- Cover with enough oil.
- Place it in the casserole dish alongside the vegetables.
- Transfer the casserole to the oven and roast for 30-35 minutes, or until the vegetables are soft and slightly charred, mixing the vegetables halfway through.
- Also, Check on the tomato paste and stir halfway through roasting.
- Transfer the marinated chicken to a baking dish and then to the oven.
- Roast for 40-45 minutes, or until the chicken is cooked through. (See Note 1)
- After about 35-40 minutes, remove the roasted vegetables from the oven and allow them to cool slightly.
- Transfer the vegetables to a blender, squeeze out the roasted garlic from its skin.
- Blend until smooth.
- After 40-45 minutes, remove the chicken from the oven.
- Remove the from the pan and save any juices released during cooking for later use. (See Note 2)
For the Jollof Rice:
- Reduce the oven to 350°F (175°C).
- Rinse the sella basmati rice thoroughly under running water until the water runs clear, then drain well.
- In a casserole or baking dish (see Note 3), add the roasted pepper and tomato blend, the tomato paste and oil mixture, water and reserved chicken juices.
- Season with salt, crushed bouillon, dried thyme, bay leaves, and curry powder.
- Mix well, then add the rinsed rice.
- Mix thoroughly to coat the rice.
- Cover the dish tightly with aluminum foil to trap steam.
- Bake for 50-60 minutes or until the rice is cooked through.
- Once done, remove from the oven, stir the rice well, and serve with the grilled chicken.
Notes
- Roasting times may vary based on the size of the chicken pieces. Just make sure the chicken is fully cooked and you can check that it reaches an internal temperature of 175°F.
- The juices from the roasted chicken add a deep, rich flavor to the rice. If you don’t have enough of the juice, you can replace them with chicken stock or more water.
- For easier cleanup, use the same casserole or baking dish used for roasting the peppers to bake the rice. If it’s large enough.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
YOU MIGHT ALSO LIKE
Jollof rice
Peri peri Jollof rice & Chicken
Nigerian fried rice
