Jollof rice is a delicious West African dish made from the flaky, red-orange rice that is often cooked with vegetables and meat.
For the chicken
- Cut chicken of 2 pounds (bone)
- 4 cloves of garlic
- 1 onion
- 1 piece of 1 inch ginger
- 1 scotch pepper
- 1 cube of Maggi soup or other
For the sauce
- 4 tablespoons vegetable oil
- 2 onions, thinly sliced
- 8 oz tomato paste
- Tomato puree puree (14 oz)
- 2 Scottish peppers
- 1 onion
- 2 bay leaves
- 1 tablespoon curry powder (optional)
- 4 cups cooked rice
- ½ pounds of beans, cut into 1-inch pieces
- 2 carrots, peel and cut into large pieces
- Mix the garlic, onion, ginger, cubed soup and peppers with 3 cups water.
- Put the chicken pieces in a large bowl and pour the mixture over the top. Stir, add water to coat the chicken if needed. Cover and cook over medium / low heat for 30 minutes.
- In a nonstick oil pan, heat the minced onions and simmer for 8-10 minutes until they soften and turn golden.
- Add the tomato paste and continue cooking, stirring for 5 minutes.
- Meanwhile, remove the chicken from the pan and pour the soup into a blender.
- Add the tomato puree, 1 onion, and 2 Scotch Bonnet peppers and mix for a smooth consistency.
- Add this mixture to the onion pan and the tomato sauce, then stir. Add the vegetables and simmer for about 15 minutes.
- Add the bay leaf and curry powder. In the sauce, add the rice and stir. Add salt to taste. Cover and simmer until the rice is fully cooked, about 20 minutes.
- Meanwhile, cook the cooked chicken in a pan with 3 tablespoons of vegetable oil to give it some color.
- Serve rice with chicken, as well as fried plantains or leafy lettuce on the side.