Jollof Rice
Savory and filling, this dish works great as a main dish! Alternatively, you can omit the chicken and serve it as a side dish if desired.
Ingredients
- 2 c. rice
- ¼ c. olive oil
- ⅓ tbsp. butter
- 1 tsp. thyme
- ¼ tsp. curry powder
- 1 onion sliced
- 1 celery stalk diced
- 1 green pepper seeded and diced
- 2-3 garlic cloves
- 1 c. diced chicken breast
- ½ inch ginger peeled and grated
- 1 tbsp. ground paprika
- 2 tbsp. cayenne
- 3 tbsp. tomato paste
- 2 large tomatoes finely chopped
- 1 carrot cubed
- 1 cube chicken bullion
- 1 bay leaf
- 2 c. chicken stock
- 2 c. water
- ½ c. portabello mushroom chopped
- 1 c. peas
- salt
- ¼ c. cilantro
Instructions
- Start by heating up the oil and butter in a saucepan over medium-high heat. When the butter starts to melt, add the chicken, paprika, cayenne, onion, celery, green pepper, garlic, and ginger and saute for about 3-4 minutes. Next, toss in the carrots with a pinch of salt and saute for a minute or two before adding the tomatoes, paste, curry, bay leaf, and thyme.
- Continue to cook, stirring occasionally, until the tomatoes soften (about three minutes). Then add in the peas and rice and saute for a few more minutes before adding in the stock, bouillon, and salt. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the rice is cooked but still firm, the dish is ready. Garnish with cilantro and serve!