LoveWithFood

Passport & Plate - Jollof Rice

USA | Tuesday, March 3, 2015 | 5 photos

Ingredients
2-3 cup of long grain rice
2 pieces of chicken thighs
51⁄2 cup of water
2 plum tomatoes
1 red onion
1 tablespoon EVOO (Extra Virgin Olive Oil)
1/2-cup vegetable oil
2 cups of chicken broth
2 tablespoon of salt
1 1⁄2 teaspoons of curry
1⁄2 a teaspoon of thyme
2 Bouillon cubes
1 red bell pepper
3-4 bay leaves

Jollof Rice is a staple in African Countries. Mostly in West Africa. Jollof is to Africans what Paella is to Latinos. It is a great mix of spices and ingredients in a tomato based sauce. It is delicious.

Instructions
1. Add 1⁄2 cup of water or chicken broth into blender, blend 1 red pepper, 1 tomato and half an onion. Season chicken with bouillon, salt and curry (let it seat for 7-10 minutes, grease baking sheet with butter, then place chicken piece, bake in oven at 350degrees for 15-20 minutes on each side
2. Pour 1/2 cup of vegetable oil in a pot and preheat till slighting hot. Test heat with a slice of onion. Once it sizzles, pour in blended peppers and 1 cup of chicken broth. Add I tablespoon of salt, bouillon, curry and thyme to taste. Let it boil for 7-10 minutes
3. After 15 minutes scoop out 1/2 a cup (you will use that to season your chicken in the oven if you so desire). Slice your onions and tomatoes
4. Wash rice with water until water is almost clear. Drain, and then pour in your rice into the cooking blended peppers in pot, at medium heat. Let it cook. After 10 minutes, add the sliced onions tomatoes and bay leaves
5. While that is cooking, check on your baked chicken, turn over the other side then stir your rice. Then, let your rice cook for another 7-10 minutes and you are done.
6. Serve on your plate. For shaping your rice use a bowl or object that has your desired shape. Fill it with rice and turn over to serve. Place baked chicken beside it and add slices of tomatoes for garnish