Jollof Recipe

JOLLOF RICE & CHICKEN
A staple dish in quite a few West African countries. Prepared and served at ALL parties. Any type of meat can be accompanied, Fried plantains usually served as side dish

Recipe for four servings

REQUIREMENTS

- 1.5kg Chicken
- 500g or 10 fresh tomatoes
- 10g or 6 cayenne peppers/chiles
- 1 large red bell pepper
- 3 medium size onion
- 1 teaspoonful grated ginger
- 2 cloves garlic
- 4 cups rice
- 2 tsp curry powder
- 4 Knorr chicken cube
- 1 tsp fresh or dried thyme
- 1 tbs bay leaf(optional)
- 70g tomato puree/paste
- Salt to taste

What you do

Parboil rice with 2 cups of water for 2 minutes, wash, drain the water and set aside.

Wash the chicken thoroughly and then season with salt, add 1 onion(sliced), 2 chopped cayenne pepper,grated ginger,crushed/grated garlic, thyme, curry and 2 cubed seasoning(eg maggi or knor). Add a little water and cook until tender.

Take out the chicken,and set the stock aside. You can then grill the cooked chicken or heat up half of the oil in a pan and fry the cooked chicken until brown but not too dry.

Ground the fresh tomatoes, 4 cayenne pepper/chilies, the 2 bell peppers and 1 whole onions together. Pour into a pot, heat up the mixture until all or most of the liquid/water dry up and it becomes a thick tomastoes paste.

In another pot, add 4 cooking spoonful vegetable oil, heat it up, add 1 sliced onion, stir and then add the boiled tomatoes paste, fry for 10 - 15 minutes, stirring at interval. Add the tin tomatoes puree/paste, stir and fry for 5 minutes. Add seasonings and the bay leaf.

Stir in the chicken stock and 3cups of water, allow the mixture to boil, add the wash rice, sitr and cook until the rice is soft. Add more water if necessary. When the rice is soft and the water all dried up, Stir and mix until the sauce is well blended with the rice.

Serve rice with the fried chicken
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