Jollof Rice with Stew Chicken. Stay tuned for the delicious recipe!Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions
of Nigeria, Senegal, Ghana, Sierra Leone, Gambia, Togo, Liberia, Mali, Ivory Coast and Southern Cameroons. This dish consists of rice, tomatoes and tomato paste, palm oil, onions, salt, and spices.
1 pound chicken thighs
3 tablespoons of canola oil, or olive oil
1 red onion
1 can tomato paste
1 can stewed tomatoes
3 garlic cloves
Scotch Bonnett, deseeded and minced
chicken bouillon - 3-4 to taste
3 fresh tomatoes
1 red pepper , roughly chopped
4 cups of basmati rice
4 carrots; roughly chopped
Salt, pepper, smoke paprika, fresh thyme, onion powder ,and complete seasoning. Marinate overnight or at least for 3 hours.
Add garlic, ginger and oil to pot over medium low heat. Add marinated chicken thigh to the oil mixture and brown on both sides 5 minutes per side. Once chicken is browned add onions let them caramelize; about 2 minutes.
Next add fresh tomatoes, stewed tomatoes, tomato paste, chili, Scotch Bonnett , chicken bouillon, salt and pepper to the pot.
simmer for 10 minutes. Add carrots and peppers. Cover Pot and simmer for 15 minutes.
Remove the chicken ,some of the carrots and peppers and sauce from the pot and set aside.
Add rice to the sauce and water according to the direction of the manufactures rice. Let the rice absorb all the water.
Season rice with salt, chicken bullion taste cook over low heat. Once most of the water has evaporated cover with