Name: Baked Jollof Rice with Roasted Chicken Thighs and Smoky Vegetable Puree Recipe
Prep time: 1 h 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Cuisine: West African
Ingredients: 750g bone-in, skin-on chicken thighs; ½ teaspoon crushed chicken bouillon cube; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cayenne red pepper; ½ teaspoon black pepper; ½ teaspoon paprika (smoked or sweet); ½ teaspoon salt; ½ teaspoon dried thyme; 1½ teaspoons + 2 tablespoons + 1½ teaspoons oil (total 5 teaspoons); ¼ – ½ tablespoon lemon juice; Few fresh sprigs dried thyme for roasting; 3 medium tomatoes (about 300g); 1½ large bell peppers (about 275g); 1 scotch bonnet pepper (or to taste); ¼ small red onion; ½ bulb garlic (halved for roasting); 6 oz (165g) tomato paste; Additional 2 tablespoons oil (for tomato paste roasting); 2½ cups (500g) sella basmati rice; 1¼ teaspoons salt (for rice); ½ teaspoon crushed chicken bouillon cube (for rice); 1½ teaspoons dried thyme (for rice); 1 bay leaf; 1½ teaspoons curry powder; 2–4 tablespoons (up to ¼ cup) juice from grilled chicken; 1½ cups water or chicken stock

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Introduction

Baked Jollof Rice is a deeply flavorful and aromatic West African dish that combines perfectly seasoned chicken with a rich, smoky tomato sauce baked alongside fragrant rice. This recipe transforms everyday ingredients into a colorful, comforting meal that’s sure to become a favorite.

A white rectangular dish holds a single layer of bright orange spiced rice with visible grains spread evenly across the bottom. On top, there are seven large roasted chicken drumsticks arranged randomly, each with a crispy, browned skin showing darker grill marks and a sprinkle of green herbs. The chicken pieces have a textured surface with a rich golden-brown color mixed with reddish spices, contrasting with the vibrant rice below. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g chicken thighs (bone-in, skin-on)
½ teaspoon crushed chicken bouillon cube (for chicken)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon red pepper (cayenne), adjust to taste
½ teaspoon black pepper
½ teaspoon paprika (smoked or sweet)
½ teaspoon salt (for chicken)
½ teaspoon dried thyme + a few fresh sprigs
1½ teaspoons + 2 tablespoons + 1½ teaspoons oil (divided use)
¼ – ½ tablespoon lemon juice
3 medium tomatoes (about 300g), chopped
1½ large bell peppers (about 275g), chopped
1 scotch bonnet pepper (or to taste)
¼ small red onion, chopped
½ bulb garlic (top sliced off for roasting)
6 oz (165g) tomato paste
2½ cups (500g) sella basmati rice
1¼ teaspoons salt (for rice)
½ teaspoon crushed bouillon chicken cube (for rice)
1½ teaspoons dried thyme (for rice)
1 bay leaf
1½ teaspoons curry powder
2-4 tablespoons juice from grilled chicken (up to ¼ cup)
1½ cups water or chicken stock

Instructions

Step 1: Clean the chicken thighs and place them in a large bowl. Add crushed chicken bouillon, garlic powder, onion powder, cayenne, black pepper, paprika, salt, dried thyme, 1½ teaspoons oil, and lemon juice. Toss well to coat evenly. Cover and refrigerate for at least 1 hour, or longer if possible.
Step 2: Preheat the oven to 400°F (200°C). Chop the bell peppers, tomatoes, and red onion, then arrange in a single layer in a large baking dish. Add the garlic bulb (top sliced off) and fresh thyme sprigs. Drizzle 2 tablespoons oil over everything. Place the tomato paste in a small ramekin, drizzle with a bit of oil, and nestle it into the baking dish with the vegetables. Roast for 30-35 minutes, stirring gently halfway through.
Step 3: Arrange the marinated chicken thighs in a separate baking dish. Roast in the oven for 40-45 minutes until golden and cooked through. Reserve all juices that collect in the pan for later use.
Step 4: Let the roasted vegetables cool slightly. Squeeze the softened garlic cloves from their skins, then transfer the vegetables and garlic to a blender. Blitz until smooth and silky to create the sauce base.
Step 5: Reduce the oven temperature to 350°F (175°C). Rinse the sella basmati rice under cold water until clear. In a large casserole dish, combine the blended vegetable sauce, roasted tomato paste with its oil, chicken stock or water, and chicken juices. Season with salt, chicken bouillon, dried thyme, bay leaf, and curry powder. Stir in the drained rice until well coated. Cover tightly with foil and bake for 50-60 minutes, until the rice is tender and fluffy. Fluff the rice before serving, topping with the roasted chicken thighs.

Tips & Variations

Adjust the amount of scotch bonnet pepper to control the heat level for your family’s preference.
Bone-in, skin-on chicken provides the best flavor and juiciness, but boneless can be used for quicker cooking.
Use chicken stock instead of water to deepen the rice’s flavor.
For a smokier taste, consider roasting the vegetables over an open flame or grill before blending.
Leftover rice can be quickly sautéed the next day with vegetables or eggs for a tasty fried rice variation.

Storage

Store leftover Baked Jollof Rice and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or stock to keep the rice moist. You can also freeze the cooked rice and chicken for up to 1 month; thaw thoroughly before reheating.

How to Serve

The image shows a white rectangular dish filled with a base layer of fluffy orange rice, speckled with herbs. On top of the rice, there are six pieces of grilled chicken thighs, each with a dark brown, slightly charred, and crispy skin, sprinkled lightly with green herbs. The chicken pieces are arranged neatly across the rice, giving the dish a rich, warm color contrast between the bright orange rice and the deep brown chicken. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

While sella basmati rice is preferred for its firm, long grains that remain separate, you may use other long-grain rice varieties. Avoid short-grain or sticky rice, as they can result in a mushy texture when baked.

What can I substitute if I don’t have scotch bonnet pepper?

If scotch bonnet peppers are unavailable, you can substitute with habanero peppers or a smaller amount of cayenne pepper for heat. Adjust the quantity carefully, as these peppers vary in spiciness.