Jollof Rice
Chicken, rice and hot pepper simmered on the stove and spiced with ginger and cinnamon for a Senegambian dish. It's finished with sliced hard-boiled eggs.
1 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
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.
- 2
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.
- 3
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).
- 4
Bring all this to a boil, and simmer. About halfway through cooking this, add the chicken back into the pot.
- 5
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.
- 6
Can be garnished with sliced hard-boiled eggs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
