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Oven-Baked Jollof Rice is another take on Jollof Rice, one of the most famous West African one-pot meals. You can choose to make it on the stovetop or take the easy way out by putting it all in the oven.
With its well-seasoned goodness, including onion, garlic, and tomatoes with some nutritious veggies thrown in, it’s perfect for regular nights or special occasions! This recipe of the Oven Baked Jollof Rice and Chicken is outrageously delicious!
For the oven-baked jollof rice, the rice is cooked together with ingredients in an oven. The result is a great-tasting Jollof Rice! The best part is the process is so easy! Read on for directions on how to cook Oven Baked Jollof.
What Is Jollof Rice?
Because of its popularity, there have been several debates about its origin. What I know for sure is that it is an amazing one-pot dish, and there is no argument when everyone is shoving it down their throat.
Is Jollof Rice Good For You?
You bet it is! Great food makes you happy, and happiness is healthy. Besides, rice is a healthy carb, and the tomatoes are fabulous.
Jollof Rice Ingredients
This tasty rice meal is rather simple to prepare anywhere in the globe because the ingredients are readily available.
Despite its various variants, the following are the most typical ingredients in a jollof rice recipe:
- Rice – The starchy base for our dish, this filling ingredient is generally fragrant and soaks a lot of water. I prefer basmati, but you can use any long-grain rice.
- Onions – This veggie is excellent served fresh with its tangy flavor. However, I personally love it slightly caramelized for a bit of sweetness.
- Thyme – A deliciously aromatic herb from the incredible mint family is a delicious addition to just about any savory recipe. Fresh is good, but dried will work, and I have a list of the perfect substitutes if you don’t have thyme at all.
- Garlic – Ah, the wonderful garlic flavor makes this Jollof Rice recipe even better.
- Paprika – This ingredient adds the fabulous pepper flavor without the heat.
- Tomato Puree or Sauce – The sweet, slightly acidic, and fresh flavors of tomato in a thick mixture is perfect for many starchy dishes.
- Chicken Broth (or water) – Basically, the flavorful water that chicken was simmered in. Not only is it full of flavor, but it’s also filled with healthy fats and collagen.
- Scotch Bonnet or Hot Pepper – My favorite hot pepper is a tear-jerker.
- Vegetables – Carrots, peas, green beans, and corn are all excellent choices to create a mix of colorful veggies to make it even more vibrant.
How to Cook Oven Baked Jollof Rice
Traditionally, Jollof is cooked on the stovetop. However, that involves a lot of stirring, and sometimes the rice sticks to the pot, making the dish quite unappetizing.
This recipe explains how to make it in the oven with just five minutes of prep time and no constant stirring involved.
But if you want to stick to the traditional method, I’ve also included the stovetop method. Here are the super-easy steps to make this simple dish.
- Rinse the rice – Make sure you clean it thoroughly with just water. Do not parboil!
- Put It All In! Add all the ingredients to the baking dish or pan.
- Cover and Cook – Lastly, cover it with aluminum foil and pop it in the oven.
Is that easy enough for you? Now, if you are not vegan and want to throw in some meat or protein, by all means, do so.
Simply stir-fry shrimp, beef, or chicken and a medley of vegetables, mix with the rice and serve.
Baked Method
- Prepare the rice and the oven – Preheat oven to 350℉/177℃. Rinse the rice with water and drain.
- Combine and Stir – In a half-sheet pan, combine all ingredients and stir so that everything is fully incorporated.
- Cover and Cook – Cover tightly with aluminum foil paper. Double the foil if you can because it helps cook faster. Gently place in the oven and cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting, I have retried the recipe several times, and it works best for my oven after 75 minutes.
- Open and Serve – When cooked, remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, throw in your add-ins, and mix evenly. Serve hot, but you can let it cool a tad if you prefer.
Serving & Storage
This dish is best steaming right out of the oven, but you may want to let it cool down for about five minutes before putting it on the table.
To have it ready ahead of time, make it, then let it cool. Store it the same way you would leftovers. Put it in a baking dish, add a splash of water or chicken broth, cover it, and bake it in a preheated 350℉/177℃ oven for around 20 minutes. Ready!
Tips & Tricks
- People say not to wash your rice because you remove the enriching vitamins. However, you really don’t lose that much, and washing your rice before cooking makes for fluffier rice.
- Use a heavy-bottomed pan for the stovetop version to reduce the chances of your rice burning.
- Let the rice sit covered for about ten minutes after removing it from the heat so that the rice evenly absorbs the remaining moisture. Then fluff your deliciousness with a fork for perfectly fluffy rice.
What To Serve With Oven Baked Jollof Rice
You guys, this oven baked jollof rice is so easy and it equally tastes ah-mazing! It is perfect for the holidays when kitchens are busy! If you have so much to cook during the holidays, you could totally make some Jollof Rice in the oven to entertain guests with or to enjoy at home!
Feel free to double, triple or quadruple the recipe as needed.
One-pot oven Jollof Rice
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.
