Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs or legs
  • 2 tsp coriander, divided
  • Salt
  • 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*

Instruction

  • Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
  • Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside.
  • Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
  • 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.