Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Ethnic
Poultry Seafood
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Bonnie Bracey GRWP92A
1 Chicken -- (or more)
6 Medium onions -- chopped
6 Green bell peppers -- chopped
1/2 lb Shrimp -- (more or less)
3/4 c Carrots -- chopped
3/4 c Stringbeans -- broken into
-pieces
3/4 c Peas
6 Tomatoes -- chopped
1 t Salt
1/2 ts Fresh ground pepper
1 Sprig of thyme -- crushed, or
-one tsp of dried thyme
4 c Rice -- (more or less)
1/4 c Tomato paste -- (or more)
Oil -- for frying
1 1/2 ts Cayenne pepper
You can put in as many kinds of meat or vegetables as
you like or can afford into this dish. Shrimp makes an
extravagant but wonderful addition. Use a heavy pot or
a large cast iron skillet to discourage burning.
Stirring often is the key to successwith this dish.
Use a large wooden spoon. Cover the pot tightly.
Skin, debone and chop the chicken into 1 inch square
pieces. In a heavey pot, large enough to hold
everything, brown the chicken in oil. Add onions and
peppers. Cook over medium heat for 5 to 10 minutes.
Meanwhile, in a separate skillet, saute the shrimp in
a small amount of oil and precook the carrots, beans,
and peas (or other vegetables of your choice) until
they are about half done ( 5 minutes or so). Drain the
vegetables and add to the chicken pot along with the
shrimp, tomatoes, salt, pepper and thyme. Reduce heat
to low and simmer for 5 minutes.
Combine rice with tomato paste, which should coat the
rice grains without drowning them. (In the finished
dish, the rice should be tinted orange, too much
tomato paste will make it red.) Stir the coated rice
to the pot and continue to simmer, adding water
sparingly, as needed, to avoid burning. When the meat,
rice and vegetables are tender, the Jollof Rice is
ready to serve.
