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Baked Jollof Rice with Roasted Chicken Thighs and Smoky Vegetable Puree Recipe

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★★★★★

4.6 from 77 reviews

Baked Jollof Rice is a deeply aromatic and flavorful West African dish that combines roasted chicken thighs with a rich, smoky tomato and pepper sauce baked together with fragrant basmati rice. The slow roasting of vegetables and chicken creates a luscious umami-packed base that infuses every grain of rice, delivering a vibrant, colorful, and crave-worthy meal perfect for family dinners or special occasions.

Ingredients

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Chicken Marinade

  • 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

Roasted Vegetables and Sauce

  • 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)

Rice and Seasoning

  • 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

Instructions

  1. Marinate and Prepare the Chicken: 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, oil, and lemon juice. Toss thoroughly to coat each piece well, then cover and refrigerate for at least one hour to allow flavors to penetrate the meat deeply.
  2. Roast the Vegetables and Tomato Paste: Preheat the oven to 400°F (200°C). Chop the bell peppers, tomatoes, and red onion and spread them evenly in a large baking dish. Nestle half a garlic bulb (cut side up) and fresh thyme sprigs among the veggies, drizzle with oil. Place tomato paste in a small ramekin with a bit of oil and add it to the baking dish. Roast everything for 30-35 minutes, tossing halfway to promote even cooking and caramelization.
  3. Roast the Chicken: Arrange the marinated chicken thighs in a separate baking dish and roast in the oven alongside the vegetables for 40-45 minutes. Cook until the chicken develops a golden, caramelized crust and is fully cooked. Save all the juices that collect in the pan as they will enrich the rice later.
  4. Blend the Roasted Sauce: Let roasted vegetables cool slightly, then squeeze the softened garlic from its skin. Transfer the vegetables, garlic, and fresh thyme to a blender and puree until smooth and silky, forming the flavorful sauce base for the rice.
  5. Prepare and Bake the Rice: Lower oven temperature to 350°F (175°C). Rinse the sella basmati rice under cold water until clear to remove excess starch. In a large casserole dish, combine the blended sauce, roasted tomato paste and its oil, reserved chicken juices, and water or chicken stock. Season with salt, crushed bouillon cube, dried thyme, bay leaf, and curry powder. Stir in the rinsed rice until completely coated. Cover tightly with foil and bake for 50-60 minutes until the rice is tender and fluffy. Fluff gently and serve hot with the roasted chicken thighs on top.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
  • Adjust the amount of scotch bonnet pepper to your heat preference to control spiciness.
  • Rinsing the rice thoroughly ensures fluffy, separate grains after baking.
  • Saving the chicken pan juices is key to enriching the rice with deep savory flavor.
  • Covering the rice tightly with foil during baking traps steam for perfect cooking.
  • The roasting step caramelizes the vegetables, developing a natural sweetness and complexity in the sauce.
  • If you prefer less heat, omit the cayenne and scotch bonnet pepper or replace with milder chili.
  • This dish can be made ahead and reheated gently for meal prep or entertaining.

Keywords: Baked Jollof Rice, West African rice recipe, roasted chicken thighs, spicy tomato rice, Nigerian jollof, basmati rice recipe, oven-baked jollof

Find it online: https://jedentaglecker.com/baked-jollof-rice-with-roasted-chicken-thighs-and-smoky-vegetable-puree-recipe/