Jollof Rice

Step 3: Cook the rice

  • Rice & garnishes

    • basmati rice
      300 g
    • cooking oil
      30 g
    • reduced sauce
    • chicken broth
      454 g

Once the Jollof sauce is almost done reducing, place another pan or pot (that you have an oven-safe lid for) over medium heat and add more cooking oil just to coat the surface. Once hot, toss in the rice and for 1-2 minutes, stirring occasionally.

Add the reduced Jollof sauce to the pan with the rice and stir together. Add the chicken stock into the pan as well. Bring the liquid to a simmer then cover the pan with an oven-safe lid (aluminum foil works well too).

Transfer the pot to the 350°F/ 176°C oven. Set a timer and for 30 minutes during which the rice should and become tender.

  • Prepare the chicken thighs (below) while this is in the oven.
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