West African Joloff Rice
4 to 6 Servings
Ingredients:
- Oil — 1/4 cup
- Chicken, cut into pieces — 1 1/2 pounds
- Water or stock — 5 cups
- Onions, chopped — 2
- Red or green bell pepper, chopped — 1
- Garlic, minced — 3 or 4 cloves
- Long-grain rice — 3 cups
- Tomato paste — 1/4 cups
- Tomatoes, chopped — 2 cups
- Carrots, peeled and chopped — 2
- Green beans — 1 cup
- Cabbage, chopped — 1 cup
- Salt and pepper to taste
Method:
1. Heat the oil over medium-high flame in a large pot. Working in batches, add the chicken and brown on all sides. Remove the chicken to another large pot and add the water or stock. Bring to a boil, reduce heat to low and simmer for 20 minutes.
2. While the chicken simmers, pour all but 2 to 3 tablespoons of oil out of the first pot. Heat the oil over medium flame, add the onions and peppers and sauté until the onions are wilted and translucent, 4 or 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
3. Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste to coat the rice and give it a reddish hue. Add the chopped tomatoes and let them cook down for 2 or 3 minutes.
4. Pour in the chicken and its simmering liquid into the rice pot and add the carrots, green beans and cabbage. Season well with salt and pepper. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
5. Remove from heat, let rest another 10 minutes. Remove to a serving platter and serve with Fried Plantain, sliced hard-boiled eggs and a side salad.