Nigerian Jollof Rice & Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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A staple dish in quite a few West African countries. Prepared and served at ALL parties. Any type of meat can be accompanied, Fried plantains usually served as side dish:) Ingredients:
14 oz chopped tomatos canned |
10 g scotch bonnett chile |
100 g onion, chopped |
10 g ginger |
3 cloves garlic |
2 1/5 cups basmati rice |
1 tsp salt |
2 tsp curry powder |
3 knorr chicken stock cube |
2 cups water |
1 tsp fresh or dried thyme |
1 tbs bay leaf |
2 tbs tomato paste |
200 g frozen mixed veg |
Directions:
1. In a blender, add tomatos, chile, onion,garlic, ginger.
2. Puree
3. Heat a large pan deep pan with lid,
4. Pour blender mixture, should sizzles when it hits pan
5. Cover and turn down heat to low- medium
6. Wait 5 minutes, then remove lid and add all herbs and spices/seasonings.
7. make sure the mixture does not burn by stirring occasionally.
8. Wash rice, then add to tomato stew in pot, add 2 cups of water.
9. Bring to boil, then close lid & let cook on low heat until liquid evaporates, about 20-25 mins
10. Add frozen mixed veg cover and cook for another 5 mins.
11. Rice should be dry to moist- not wet! and fluffy.
12. Serve with baked chicken!
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