Jollof Rice

Recipe by Zurie
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a very large pan, soup pot, or large wok. Stir-fry the chicken pieces until browned on all sides. Remove the pieces from the vessel and keep aside.
  • Add the onions, salt and pepper, hot pepper (to taste), garlic, thyme, ginger and cinnamon to the pot. Give it a stir and let it start cooking. Add the rice, chopped tomato, peppers, carrots and green beans to the pot.
  • Stir the tomato paste into the broth/water, and add to the pot. (Remember to calculate the liquid according to the number of cups of rice you use).
  • Bring all this to a boil, and simmer. About halfway through cooking this, add the chicken back into the pot.
  • Cover (can cook uncovered as well) and cook over a low heat until the rice and vegetables are cooked. Stir the stew occasionally, carefully, to prevent burning at the bottom. If necessary, add a few glugs more liquid during cooking.
  • Can be garnished with sliced hard-boiled eggs.
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