Oven Baked Jollof Rice

Oven baked jollof rice could easily become your preferred method of cooking a traditional and all time favourite classic hassle free.

Oven baked jollof rice is an easy one pot recipe that transfers all the goodness you get from cooking on the stovetop to the oven with less stress. Jollof rice is usually served with chicken and salad which is often times cooked separately. But this recipe combines the cooking of the chicken and the rice into a one pot recipe. Super convenient!

For best results marinate chicken overnight. Cooking the chicken with the rice transfers flavour from chicken to the rice dish with added flavour. If you get the process right you might soon discover that you get more from cooking in the oven than on the stovetop.

Oven-Baked Jollof Rice

Servings: 6

Prep Time: 30min

Cooking Time: 45 minutes 


  • 6-8 Chicken thigh,  

For chicken

  • 1-2 Teaspoon cayenne pepper
  • 3 Crushed garlic cloves
  • 1 teaspoon onion powder
  • 1 teaspoon Thyme
  • Juice of one lemon
  • 1-2 Teaspoon salt 
  • For Rice

  • 2 Cups of rice
  • 2 tables olive oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • 1 large bell pepper
  • 1-2 scotch bonnet 
  • 1 Large onion (chop half and blend other half with tomato and peppers)
  • 3 Large tomato(roma)
  • 3 Teaspoons curry powder
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon nutmeg
  • 2-3 Bay leaves
  • 2  Cups of chicken stock
  • Salt to taste


Always sort out all ingredients before you start cooking.

Transfer all ingredients for the chicken into a bowl.  Rub the ingredients for the chicken on both sides of the chicken

Blend the tomatoes, onion, and peppers. 

Rinse the rice until water runs clear, drain then, set aside.

Heat the oven to 400F.

Heat a 12.5-inch skillet over medium heat .and pour in the oil. Fry the chicken in the oil until golden brown on all sides. This should take about 12 minutes. Remove chicken, place on a plate to set aside.

Transfer butter into skillet and melt.

Stir in the chopped onion and saute' for about 4minutes.

Stir in tomato paste, frying for 3-4 minutes

Pour in the tomato mixture cooking for 15 minutes.

Pour in chicken stock along with the rice. Add salt to taste.

Cover skillet with aluminium foil or lid. Completely seal up the skillet to lock in the moisture. This step would help the rice cook nicely. Without this,  it would take longer to cook and may dry out the rice, which is not what we want.

Cook for 45 minutes or until rice is just right for you. Add more liquid if required to get your consistency.

Transfer the chicken into the pan halfway through the cooking. When rice is cooked to your required texture, you could change to grill on the lowest setting for ten minutes before the end of your cooking to grill chicken.

Be careful not to burn the rice. So, you have to keep an eye on this one or ignore the grilling and bake throughout the cooking time. It is just me, been a little hyper.

Alternatively, grill the chicken on its own in another oven-proof dish. It will no longer be a one-pot meal. But if it works for you, perfect!

Jollof rice can stay in the fridge for 5-7 days and could be frozen on the same day for up to 1 month.

Recipe provided by www.AfricanFoods.co.uk

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