Description
A flavorful West African dish combining spicy Jollof rice and tender roasted chicken, perfect for gatherings and family dinners.
Ingredients
Scale
- 2 cups long-grain rice (basmati or Thai Jasmine)
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 3 tomatoes, blended
- 1 tablespoon tomato paste
- 2–3 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
- 2 cups mixed vegetables (carrots, peas, etc.)
- 4 chicken pieces (legs or thighs)
- Spices for chicken seasoning (garlic powder, paprika, etc.)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the rice under cold water until the water runs clear, then drain.
- In a large skillet, heat vegetable oil over medium heat. Sauté chopped onions until translucent.
- Stir in blended tomatoes and tomato paste; cook until thickened.
- Add chicken broth, thyme, curry powder, salt, and pepper. Bring to a gentle boil.
- Stir in the rinsed rice and mixed vegetables, cooking for a few minutes.
- Transfer the mixture to a baking dish and spread it evenly.
- Season the chicken pieces and place them atop the rice.
- Cover with foil and bake for about 45 minutes.
- Remove foil and bake for an additional 15 minutes until golden.
- Serve hot and enjoy!
Notes
Make-ahead: Prep ingredients a day in advance. Cooking alternatives: Consider using an air fryer for crispy chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg