Ok, 2 months which is super looooooooooooong in food blogger world. Here is the thing though. Every week I would plan the chicken Jollof rice recipe and buy the required amount of chicken and everything else.
Then the kids would walk in, see it and go ‘mama please can we have some chicken for supper’.
There are two things in that. One they ask so sweetly, I couldn’t say no. Second – anything to avoid having to feed them pancakes (erm three times a week), spaghetti bolognaise or plantains. And that would be that.
Peeps, I am embarrassed to say that I actually have a PHD. BUT it still took me two months to figure out that all I needed to do was to buy twice the amount of chicken needed. Half for them and half for the Jollof right? Ok the PhD was a long time ago, but surely, I should still have some of the brains in their somewhere. Hmmmmmmmm.
Baked Chicken Jollof Rice Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this Mushroom Masala.
Jollof rice is one of those African recipes that is super easy to cook. The base is simply tomatoes and rice to which you can add a wide variety of things like meat, veggies and spices. In this case, I am adding sweet red peppers and chicken. Although you can put the chicken straight in, I suggest that you brown the chicken first as it makes such a huge difference.
Personally, I prefer my chicken Jollof rice lighter on the tomato puree than most. So, you can go with my version or add a little bit more tomato puree to your taste. You can also try my baked jollof rice recipe or add veggies like in my sweetcorn Jollof rice. Alternatively you can check out my Jollof spaghetti recipe or Jollof rice from Immaculate Bites, and Jamie Oliver’s Jollof rice.
I always tell people that one of the best things about Jollof rice, apart from the taste and the ability to customise it to their heart’s content, would be the joy of whipping up a huuuuuuuge pot full of it.
So much so, that family and guests can take home a bowl or two for themselves. Sharing West African style, is what Jollof rice is all about.
Baked Chicken Jollof Rice Weight Watchers Points
If made with skinless chicken thighs, there are 7 Freestyle SmartPoints in a serving of this Baked Chicken Jollof Rice recipe.
More African recipes
More Chicken Recipes
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Baked Chicken Jollof Rice
- 6 chicken thighs or legs
- 2 tsp coriander, divided
- 1 tsp White pepper, divided
- 2 tbsp vegetable oil , divided
- 1 small onion finely chopped
- 1 red bell pepper desseded and chopped
- Scotch bonnet chilli to taste (optional)
- 1 jumbo stock cube , crumbled
- 3.5 tbsp tomato puree
- 400 g (14oz) rice
- 925 ml (3.9 cups) warm water*
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
- Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
- Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
- Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
- When done take the rice out of the oven, fluff it and serve.
Baked Chicken Jollof Rice Weight Watchers PointsIf made with skinless chicken thighs, there are 7 Freestyle SmartPoints in a serving of this Baked Chicken Jollof Rice recipe.
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