Friday 19 October 2012
Jollof Rice (west African)
Ingredients
Original recipe makes 8 servings
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 (14.5 ounce) cans stewed tomatoes
- 1/2 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chopped fresh rosemary
- 2 cups water
- 1 (3 pound) whole chicken, cut into 8 pieces
- 1 cup uncooked white rice
- 1 cup diced carrots
- 1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
- 1/4 teaspoon ground nutmeg
Directions
1. Add oil into large soup pot. Cook red onion in oil over medium-low warm until transparent.
2. Stir in stewed tomatoes and tomato paste, and period with salt, spice up, cayenne pepper, red spice up flakes, Worcestershire marinade and rosemary. Protect, and carry to a steam. Decrease warm, mix in water, and add poultry pieces. Cook for Half an hour.
3. Stir in grain, green beans, and peas, and period with nutmeg. Provide a steam, and then reduce warm to low. Protect, and simmer until the poultry is fork-tender and the grain is cooked, 25 to Half an hour.
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