Jollof Rice

Name: Jollof Rice
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Senegambian (Wolof)
Ingredients: 4 tbsp oil; 1 chicken; 4 onions; salt and white pepper; 5 ml hot pepper; 4 garlic cloves; 1 tbsp thyme; 2 tbsp ginger; 2 tsp cinnamon; 2 cup rice; 6 tomatoes; 2 sweet peppers; 2 carrots; 2 cup green beans; 2 oz tomato paste; 2 cup chicken broth

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

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: 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.