Friday, 11 December 2015

How to make Jollof Chicken and Rice

                                                   Jollof Chicken and Rice. Photo by Chef #944221



3 lbs chicken pieces 
2 tablespoons oil 
1 medium onion, chopped 
16 ounces canned tomatoes, cut up 
1 1/4 cups chicken broth 
1 bay leaf 
1/2 teaspoon ground ginger 

1/2 teaspoon cinnamon 
1/2 teaspoon thyme, crushed 
1/2 teaspoon salt 
1/4 teaspoon ground red pepper 
1 cup long grain rice 
1 tablespoon parsley, chopped 


In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings. 

Add the onion to drippings; cook till tender but not brown. Drain off fat. 

Return chicken to skillet. 

Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR. 

Bring to boiling; reduce heat. 

Cover; simmer for 30 minutes. 

Skim off fat. 

Add rice, making sure all the rice is covered with liquid. 

Cover; simmer for 30 minutes more or until rice is tender. 
Remove bay leaf. Sprinkle with parsley.

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