6 chicken thighs or legs
1 tsp coriander
2 tbsp vegetable oil , divided
1 small onion finely chopped
1 red bell pepper desseded and chopped
Scotch bonnet chilli to taste (optional)
1 tsp ground coriander
1/2 tsp white pepper
1 jumbo stock cube , crumbled
3.5 tbsp tomato puree
400 g (14oz) rice
925 ml (3.9 cups) warm water*
Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
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.
*Jumbo cube is a stock cube use widely across West Africa. Replace water with vegetable stock if you don’t have a jumbo cube.