INGREDIENTS
- 6 cups of Rice (depending on the quantity you want)
- 2 kilo chicken
- 500g Tomatoes Paste (medium can and half)
- 3 cups blended tomatoes/pepper mix
- 2 cup Chicken or Beef stock
- 2 big size Onions (chopped)
- 300ml vegetable oil (4 cooking spoon)
- 4 tablespoon Curry powder
- 4 tablespoons Thyme
- 2 tablespoons ginger and garlic paste (bay leaf)
- 4 seasoning cubes
- 2-3 tablespoons salt or to taste
For Tomatoes and Pepper Mix
- 8-10 medium size Tomatoes
- 6-8 Cayenne Pepper (shombo)
- 8-9 scotch bonnet Pepper (Atarodo)
- 5-7 red bell pepper (tatashey)
- 2 medium size onions
For Garnishing
- 2-3 fresh Tomatoes
- 1 big size Onions
- 4 tablespoons cooking margarine
For Spices (optional)
- 1-2 sachet Benny Seasoning
To boil chicken
- 2 kilo chicken
- 3-4 seasoning cubes
- 1 tablespoon Curry powder
- 1 tablespoon Thyme
- 2 tablespoons garlic and ginger paste
- 1 tablespoon nutmeg powder (optional)
- 1 small fresh Pepper
To fry Chicken
- Vegetable Oil (enough to deep fry)
- 1 small onion bulb
HOW TO PREPARE
- Prepare the chicken stock: Put the chicken in a pot, and season with salt, seasoning powder (known cubes, curry and thyme), onions, ginger\garlic paste (gotten from blending ginger and garlic together). Put on fire and cook for about 20-25 minutes.
- Blend the tomatoes, onions and pepper variety. Remove the seeds from the red bell pepper(tatashe) to avoid a bitter mix. You can cut open the tomatoes before putting inside the blender to use the water from the tomatoes to blend. Add onions, and put everything inside the blender to blend.
- After cooking the chicken for 20 minutes, remove the chicken and separate the chicken from the stock. Get a strainer, and pour the chicken stock into the strainer to filter it from unwanted particles.
- Fry the chicken. Put a frying pan on fire, add vegetable oil, onion and add the chicken. Fry chicken to the texture you want.
- After frying the chicken, use the oil from frying the chicken to start the jollof rice process.
- Pour the oil into a pot, add some onions, tomato paste and stir together for about 2 minutes.
- Add some salt to the mix, and all spices, then stir together.
- Add the pepper/tomatoes mix blended and make sure you stir together. Cover the pot, and allow to fry properly for about 10 minutes.
- While that is frying, get the rice, add some salt and wash thoroughly for about 3-4 times until the starch is clear.
- Pour the rice into a sieve to drain water and wait for the pepper/tomatoes mix to fry properly.
- Add rice into the pepper mix after it has steamed for about 10 minutes and then mix together. Make sure the rice is well coated in the mix before adding any other thing.
- Next, add the chicken stock to the pot, with little additional water (just enough to cover the rice). Make sure you stir thoroughly. At this point, taste it to be sure the salt, and other ingredients is okay for consumption.
- Allow it to cook for a while
- Cut tomatoes and onions into rings shape to use as garnishing and set aside.
- If you notice the rice is burning from beneath, use a wooden spatula to raise the edges. DO NOT STIR. It will burn a little, but it’s the desired effect.
- Add the garnishing of tomatoes and onions rings. Here also, margarine will be added too at this point.
- Use foil paper to trap the heat in the pot by covering the pot. This would enable sufficient steaming process for about 10 minutes.
- Stir after 10 minutes of steaming and cover again for another 5 minutes steaming.
- The rice is ready after the last 5 minutes steam, and your rice is ready.
