Jollof Rice

Ingredients

• 2 lb chicken ((bone in), cut)
• 4 garlic cloves
• 1 onion
• 1 inch piece of ginger
• 1 Scotch bonnet pepper
• 1 stock cube (Maggi or other)
• 4 tablespoons vegetable oil
• 2 onions (, thinly sliced)
• 8 oz tomato paste
• 14 oz tomato puree ((canned))
• 2 Scotch bonnet peppers
• 1 onion
• 2 bay leaves
• 1 tablespoon curry powder ((optional))
• 4 cups parboiled rice
• 1/2 lb green beans (, cut into 1 inch / 2.5 cm pieces)
• 2 carrots (, peeled and cut into large matchsticks)

Instructions

1. 1

   Blend the garlic, onion, ginger, stock cube and chili peppers, with 3 cups of water.

2. 2

   Put the chicken pieces in a large pot, and pour the mixture on top. Stir, add water to cover the chicken if necessary. Cover and cook on medium/low for 30 minutes.

3. 3

   Heat oil in a non-stick pan and fry the sliced onions for 8-10 minutes until soft and golden brown.

4. 4

   Add the tomato paste and continue cooking while stirring for 5 minutes.

5. 5

   In the meantime, remove the chicken from the pot, and drain the stock into the blender.

6. 6

   Add the tomato puree, 1 onion, and 2 Scotch bonnet peppers and blend to obtain a smooth consistency.

7. 7

   Add this mixture to the pan with the onions and tomato sauce, and mix. Add the vegetables and simmer for about 15 minutes.

8. 8

   Add the bay leaves and curry powder. Add the rice to the sauce and stir. Add salt to taste. Cover and simmer on a low heat till rice is fully cooked, about 20 minutes.

9. 9

   In the meantime, fry the boiled chicken in a saucepan with 3 tablespoons of vegetable oil, to give them some color.

10. 10

    Serve the rice with the chicken, as well as fried plantains or a green leaf salad on the side.