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Wednesday, February 18, 2009

JOLLOF RICE



Ingredients
Oil for frying (palm or regular vegetable oil)
1 chicken
1 or 2 finely chopped onions
salt, black pepper, cayenne pepper according to taste
Flavouring:
chopped chilli pepper
2 or 3 crushed cloves of garlic
bay leaf
curry powder
2 cups of chicken or beef stock or Maggi cubes
3 ripe tomatoes, chopped
bell pepper or sweet green pepper, chopped
green peas or string beans
(carrots/cabbage chopped)
four cups rice
4 tbsp can tomato paste
2 tbsp dried shrimp or crayfish
Garnishes:
fresh parsley and cilantro, chopped
lettuce, shredded heat oil and brown chicken.

Preparation
Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.
Fry for a moment and add vegetables.
Fry the mixture until the onions become tender.
Add the stock and the chicken and boil for about 20 minutes.
Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.
Put the rice in a separate saucepan. Add water and tomato paste.
Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).
Adjust seasoning.
Serve with garnishes according to taste.

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