Jollof Rice

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 -5 tablespoons oil (coconut oil would be traditional)
• 1 chicken, large, cut into pieces
• 4 onions, peeled and sliced
• salt and pepper
• 5 -10 ml hot pepper (chopped, use fresh or dried)
• 4 garlic cloves (the pungent kind)
• 1 tablespoon thyme, the fresh leaves
• 2 tablespoons ginger, fresh, finely chopped
• 2 teaspoons cinnamon
• 2 -4 cups rice, raw
• 6 tomatoes, large, ripe, peeled and chopped
• 2 sweet peppers, green, chopped, seeds removed
• 2 -4 carrots, large, chopped
• 2 -3 cups green beans, chopped up
• 2 ounces tomato paste (or use 1 small can)
• 2 -4 cups chicken broth, depending on how much rice you use (or use water)

Recipe

• 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.