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Comment by GUEST on 2008-12-11 23:07:33
• JOLOFF RICE WEST AFRICA
•
• Salt to taste
• One 2 to 3lb. chicken cut in pieces, seasoned with salt and black pepper
• 3 tbs. of freshly grated ginger
• 1 1/2 cups of crushed tomatoes, 1 can
• 2 1/2 cups white rice
• 1 tbsp. of curry powder
• 2 Cups cooked black beans, 1 can
• Cayenne pepper to taste
• 1/2 pound of string (green) beans, trimmed and cut into bit sized pieces
• 3 ½ cups of chicken stock
• 4 to 6 cloves of garlic finely minced
• 5 qt. Dutch oven or covered pot
• 1/3 cup of oil, canola
• 2 large onions diced
• 1 large bell pepper diced
• ½ cup celery diced
• Texas Pete Hot Sauce to taste
• Large skillet
Preheat the oven to 400 degrees F.
Season and brown the chicken on all sides over a medium-high heat (you may have to do this in batches). Remove and set aside on a plate.
Combine the onions, celery, bell pepper, garlic and ginger to the skillet and cook for about 4 minutes until soft. Add in the curry powder and cayenne pepper and stir for 1 additional minute.
Add the onion and garlic mixture, the reserved cooking liquid, crushed tomatoes and salt to the pot and bring to a boil. Stir in the rice, beans and return to a boil, then reduce heat to medium and then cover and cook for about 10 minutes.
Put chicken in Dutch oven and cook for another 15 minutes.
Mix the string beans into the chicken mixture and then transfer the contents into the casserole. Bake for about 30 minutes until chicken is thoroughly cooked and rice is tender.
Let Jollof Rice sit for 15 minutes before serving to make the mixture set.
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