Jollof Rice is a one-pot dish similar to a Spanish paella. It is very popular in several West African countries, with variations on the flavours and cooking methods. With the addition of chicken or other meats or vegetables it becomes a complete meal, but it could also be used as an accompaniment to a stew or served as part of a buffet.
Serves 4 – 6
8 skinless, boneless chicken thighs, each cut into 3 pieces
salt
3 tbsp cooking oil
1 large onion, halved and sliced
4 tsp Go Spice Tumu Spice Blend
2 garlic cloves, finely chopped
3 tbsp tomato purée
2 x 400g tins chopped tomatoes
800ml fresh chicken stock
400g basmati rice
1 red and 1 yellow pepper, deseeded and thickly sliced
100g green beans, sliced on the diagonal
Season the chicken with a little salt. Heat 2 tbsp of oil in a large, deep frying pan over a medium-high heat. Add the chicken and fry for 5 minutes, turning over midway. Remove the chicken from the pan and set aside on a plate.
Add the remaining oil to the pan and fry the onion for about 5 minutes, until they are softening. Add the Tumu Spice Blend and stir fry for 30 seconds. Add the garlic, ½ tsp salt and the tomato purée, fry for 2 minutes then add the tinned tomatoes and the chicken stock. Add the chicken, bring to the boil and then simmer for 15 minutes.
Put the rice into a large bowl, cover with cold water and wash the grains using your hands. Tip the water out then repeat twice more or until the water runs clear. Add the rice to the pan, then cover with foil (to stop steam escaping) and a lid and cook over a low heat for 20 minutes.
Take the lid off and scatter the peppers and beans over the rice. Re-cover and cook for 10 minutes until the peppers and beans are softened and the rice tender. Mix the peppers and beans through just before serving.
Suggested Go Spice Blends: Tumu
