Oven Baked Jollof Rice

Oven baked jollof rice could easily become you 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 ricdish 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 Recipe

Oven Baked Jollof Rice

Servings: 2-4

Prep Time: 30min

Cooking Time: 1 hour


  • 8 Chicken thigh, cleaned and placed in a bowl

For Chicken Marinade,

  • 1-2 Teaspoon cayenne pepper
  • 3 Crushed garlic cloves
  • 1/2 Small onion
  • 1/2 Thyme
  • 2 Tablespoon olive oil
  • Juice of one lemon
  • 1 Teaspoon salt

For Rice

  • 1 1/2 Cup of rice
  • 1/2 Cup olive oil
  • 1 bell pepper
  • 1 Habanero pepper
  • 1 Large onion (chop half and blend other half with tomato and peppers)
  • 3 Large tomato
  • 2 Teaspoons curry powder
  • 1 Teaspoon Thyme
  • 1/2 Teasppon nutmeg
  • 2-3 Bay leaves
  • 3 1/2 Cups of chicken stock
  • Salt to taste


Transfer all ingredients for marinade in blender puree, then pour all over the chicken ensuring the marinade covers all parts of chicken then leave overnight in the fridge.

On day of cooking, blend tomatoes onion and peppers.

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

Heat up the oven to 375F.

Heat up 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 and place on a plate to set aside.

Fry the chopped onion for about 4minutes.

Pour in the tomato mixture and chicken stock along with the rice. Place the chicken on top. Cover skillet with alluminium foil. You need to seal it up completely to lock in the moisture this would help the rice to cook nicely or it would take longer to cook and may dry out the rice, which is not what we want.

Transfer skillet to oven and cook for one hour.

Jollof rice can stay in fridge for 5-7 days and could be freezed on same day for up to 1 month because of chicken added don't let it stay longer.

Note that all the ingredients can be thrown into the skillet and oven baked without the stovetop bit but you get better result when you start on the stove.

Recipe provided by www.AfricanFoods.co.uk

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