Ingredients for Jollof Rice1 pound parboiled rice
1 can tomato puree-400 grams
1 onion, sliced
3 cloves garlic
4 teaspoons olive oil
6 small or 3 large red bell peppers, seeded and sliced
1 bunch thyme, leaves picked
1 teaspoon white pepper
8 chicken bouillon cubes (recommended: Maggi )
Ingredients For Chicken Cacciatore4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper,
thinly sliced 1/2 pound white mushrooms,
thinly sliced 2 garlic cloves,
minced 1/2 cup dry white wine 1 (14 1/2-ounce)
can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes or more, to taste
cayenne pepper or ground red pepper
Directions for Jollof RiceHeat two tablespoons of oil in a large skillet. Stir-fry the chicken (or beef) in the oil until it is browned on all sides. Remove the meat from the oil and set aside.
Add the onions, the salt, cayenne pepper or ground red pepper,and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.
In a dutch oven or large covered saucepan, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the dutch oven and cover.
In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins.
Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven.
Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently.
Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour). Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the meat add-ins while the dish is cooking. (Shrimp cook very quickly and should not be over-cooked or they will become tough )
Directions for Chicken CacciatoreRinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
(GOOGLE IMAGES)
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