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                    JOLLOF RICE (WEST AFRICAN PAELLA)

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.



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