Rice & garnishes
- Chicken broth454 g
- Basmati Rice300 g
- Cooking oil30 g
From previous steps
- reduced sauce
Step 3: Cook the rice
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.
Step 3: Cook the rice
Rice & garnishes
- Chicken broth454 g
- Basmati Rice300 g
- Cooking oil30 g
From previous steps
- reduced sauce
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.