Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large oven-safe pot or Dutch oven (with a tight-fitting lid), heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 3: Add the tomato paste to the pot. Cook, stirring frequently, for 5-7 minutes until the paste darkens slightly. This step deepens the tomato flavor.
Step 4: While the tomato paste is cooking, blend the roughly chopped tomatoes, red bell peppers, and Scotch bonnet peppers (if using) with about 1/4 cup of water until smooth. Be careful when handling Scotch bonnet peppers.
Step 5: Pour the blended pepper mixture into the pot with the tomato paste and onions. Add the Knorr cubes, curry powder, dried thyme, and bay leaves. Stir well to combine.
Step 6: Bring the sauce to a simmer, then reduce the heat to low and let it cook, stirring occasionally, for 15-20 minutes. The sauce should thicken, and the oil should start to separate and rise to the top, indicating the raw tomato flavor has cooked out.
Step 7: Add the thoroughly rinsed parboiled rice to the sauce. Stir gently to ensure every grain of rice is coated in the rich pepper mixture. This helps with even coloring and flavor.
Step 8: Pour in the chicken or vegetable stock. The liquid should just barely cover the rice. Add salt to taste, remembering that bouillon cubes are also salty. If adding cooked chicken, you can gently fold it in now.
Step 9: Cover the pot tightly with aluminum foil, then place the lid firmly on top. This double-sealing is crucial for trapping steam and ensuring the rice cooks perfectly.
Step 10: Transfer the covered pot to the preheated oven. Bake for 30 minutes.
Step 11: Carefully remove the pot from the oven (watch out for steam!). Gently stir the rice, making sure to scrape any rice that might have stuck to the bottom, to promote even cooking. If desired, add a knob of butter for extra richness.
Step 12: Re-cover the pot tightly and return to the oven for another 15-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. The total cooking time may vary slightly based on your oven and pot.
Step 13: Once cooked, remove the pot from the oven and let the Nigerian Oven-Baked Jollof Rice rest, still covered, for at least 10 minutes. This resting period allows the steam to redistribute, resulting in even fluffier grains.
Step 14: Fluff the Nigerian Oven-Baked Jollof Rice with a fork before serving hot. Enjoy your delicious, perfectly cooked Jollof!