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. The little thing that makes all the difference in this recipe is the fried anise, allspice pepper, bay leaf, cinnamon and cloves before adding the rice and well-seasoned chicken. This recipe of One-pot Baked Chicken and Jollof Rice is outrageously delicious!

One pot oven jollof rice

One-pot oven Jollof Rice

Cuisine228
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. 
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine West-African

Ingredients
  

For the Chicken

  • 1 whole chicken
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 tbsp garlic
  • ½ tsp ginger
  • ½ tsp curry powder
  • 1 tsp bouillon cube
  • salt and pepper

For the Rice

  • 1 anise
  • 2 allspice pepper
  • 1 bay leaf
  • 1 cinnamon
  • 2 cloves garlic
  • 4 tbsp vegetable oil
  • 1 small onion finely chopped
  • 2 tomatoes
  • 2 tbsp tomato paste
  • scotch bonnet chili to taste optional
  • 1 tsp bouillon cube
  • salt and pepper
  • 400 g rice
  • 925 ml warm water

Vegetables

  • 1 eggplant
  • 1 zucchini
  • 1 summer squash
  • 2 carrots

Instructions
 

  • 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.

Video

Notes

For this recipe I recommend long jasmine rice. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
If the rice cooks before the chicken, remove the rice from the oven, and transfer the chicken in an oven safe dish and put the chicken back in the oven.
For a better color on the chicken, it can be broiled for an extra 2-3 minutes just to get your chicken golden and browned with crisp edges, and an amazing buttery, crunchy crust on the top of your rice!
Keyword Chicken, Rice