Oven Baked Jollof Rice and Chicken

By Kikifoodies · 120 min

Ingredients

Instructions

1. Season the chicken thighs with the crushed bouillon, garlic powder, onion powder, cayenne, black pepper, smoked paprika, salt, thyme, oil and lemon juice. Mix well so every piece is coated, then marinate at least 1 hour in the fridge (longer or overnight if you can).
2. Preheat the oven to 400°F (200°C).
3. Rinse the peppers, tomatoes and half a small onion, cut them up, and put them in a large casserole or baking dish. Top the vegetables with a garlic bulb (tops sliced off) and a few thyme sprigs, then drizzle with oil.
4. Put the tomato paste in a small ramekin and cover it with enough oil. Set it in the casserole beside the vegetables.
5. Roast for 30-35 minutes, until the vegetables are soft and slightly charred, stirring the vegetables and the tomato paste halfway through.
6. Put the marinated chicken in a baking dish and roast it with the vegetables for 40-45 minutes, until cooked through.
7. When the vegetables are done, let them cool slightly. Squeeze the roasted garlic out of its skins and blend everything until smooth.
8. Remove the chicken from the oven and set it aside. Save the juices released during cooking.
9. Lower the oven to 350°F (175°C). Rinse the sella basmati rice under running water until it runs clear, then drain well.
10. In a casserole or baking dish, combine the blended pepper and tomato mixture, the tomato paste with its oil, the water and reserved chicken juices. Season with salt, crushed bouillon, thyme, bay leaves and curry powder, mix well, then stir in the rice until coated.
11. Cover tightly with foil and bake for 50-60 minutes, until the rice is cooked through. Stir well and serve with the chicken.

Summarized from Kikifoodies's video. Watch it for the details.

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