Oven-Baked Nigerian Jollof
A hands-off approach that ensures perfectly fluffy grains without burning the bottom of the pot.
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Ingredients
- 3 cups Long-grain parboiled rice
- 3 large Red bell peppers
- 2 pieces Scotch bonnet peppers
- 4 medium Roma tomatoes
- 2 medium Red onion
- 1/2 cup Vegetable oil
- 170 grams Tomato paste
- 3 cups Chicken stock
- 1 tablespoon Curry powder
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves
- 2 tablespoons Butter(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and thoroughly wash the rice until the water runs clear to remove excess starch.
- 2
Blend the bell peppers, scotch bonnets, tomatoes, and one onion until smooth, then boil the mixture in a pot for 15 minutes to reduce moisture.
- 3
In a large oven-safe pot or Dutch oven, sauté the second sliced onion in vegetable oil until translucent.
- 4
Add the tomato paste to the onions and fry for 5 minutes, then stir in the boiled pepper puree and cook for another 10 minutes.
- 5
Season the base with curry powder, thyme, bay leaves, salt, and bouillon, then pour in the chicken stock and bring to a boil.
- 6
Stir in the washed rice, ensuring it is fully submerged in the liquid, then cover the pot tightly with a double layer of aluminum foil and a lid.
- 7
Place the pot in the oven and bake for 45 to 50 minutes until the liquid is fully absorbed and the rice is tender.
- 8
Remove from the oven, stir in the butter for a glossy finish, and let it rest covered for 10 minutes before fluffing with a fork.
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