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home > recipes > beans / grains > jollof rice
from US JOLLOF RICE (West Africa) Rice with Chicken, Beef and Ham To serve 6 A 2- to 2 1/2-pound chicken, cut into 8 serving pieces 1 pound lean boneless beef, preferably chuck, trimmed of excess fat and cut into 1/2-inch cubes. 2 teaspoons salt Freshly ground black pepper 6 tablespoons peanut or vegetable oil 1 cup finely chopped onions 3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped, or substitute 1 cup chopped drained canned tomatoes 1/4 cup tomato paste 1 tablespoon finely chopped garlic 1 fresh hot chili, about 3 inches long, stemmed, seeded and finely chopped 1/2 teaspoon ground ginger 1 medium-sized bay leaf 2 cups chicken or beef stock, fresh or canned 2 cups water 1/2 pound lean boneless smoked ham, trimmed of fat and cut into 1/4-inch dice 1 1/2 cups uncooked long-grain white rice Pat the pieces of chicken and beef dry with paper towels, and sprinkle them on all sides with the salt and a few grindings of pepper. In a heavy 3- to 4-quart casserole, heat 3 tablespoons of the oil over moderate heat until a light haze forms above it. Brown the chicken in the hot a few pieces at a time, starting them skin side down and turning them from time to time with tongs. As they brown, transfer the pieces to a plate. Add 3 more tablespoons of oil to the casserole and brown the beef in 2 or 3 batches, turning the pieces frequently and regulating the heat so that they color richly and evenly without burning. Add the beef to the chicken and set aside. Pour off all but a thin film of fat from the casserole and drop in the onions. Stirring and scraping in the browned particles that cling to the bottom and sides of the pan, cook for about 5 minutes, or until the onions are soft and lightly colored. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato paste, garlic, chili, ginger and bay leaf. Raise the heat to high and, still stirring, cook for 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon. Stir in the stock and water, and return the beef to the casserole. Add the ham and turn the meats about in the sauce until the pieces are evenly coated. Bring to a boil again, then reduce the heat to low and simmer partially covered for about 30 minutes. Add the chicken and the liquid that has accumulated around it, baste it with the sauce, and simmer for 10 minutes longer. Then gently stir in the rice. Return the mixture to a simmer, cover partially, and cook for 20 to 30 minutes, or until the beef is tender and almost all of the liquid in the pan has been absorbed by the rice. Remove the casserole from the heat, cover tightly, and let the rice rest for 15 minutes before serving. Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard-cooked eggs.

Jollof Rice


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keyword: jollof
ethnicity: african
recipes for beans-grains
recipes by bwee
Email Address:
(posted August 6, 2005)

from US

JOLLOF
RICE (West Africa)
Rice with Chicken, Beef and Ham

To serve 6

A 2- to 2 1/2-pound
chicken, cut into 8 serving pieces
1 pound
lean boneless beef, preferably chuck, trimmed of excess fat and cut into 1/2-inch cubes.
2 teaspoons
salt
Freshly ground black pepper
6 tablespoons
peanut or vegetable oil
1 cup finely chopped onions
3 medium-sized
firm ripe tomatoes, peeled, seeded and finely chopped, or substitute 1 cup chopped drained canned tomatoes
1/4 cup
tomato paste
1 tablespoon finely chopped
garlic
1 fresh
hot chili, about 3 inches long, stemmed, seeded and finely chopped
1/2 teaspoon ground ginger
1 medium-sized
bay leaf
2 cups
chicken or beef stock, fresh or canned
2 cups water
1/2 pound
lean boneless smoked ham, trimmed of fat and cut into 1/4-inch dice
1 1/2 cups uncooked
long-grain white rice

Pat the pieces of
chicken and beef
dry with paper towels, and sprinkle them on all sides with the salt and a few grindings of pepper. In a heavy 3- to 4-quart casserole, heat 3 tablespoons of the oil over moderate heat until a light haze forms above it. Brown the chicken in the hot a few pieces at a time, starting them skin side down and turning them from time to time with tongs. As they brown, transfer the pieces to a plate. Add 3 more tablespoons of oil to the casserole and brown the beef in 2 or 3 batches, turning the pieces frequently and regulating the heat so that they color richly and evenly without burning. Add the beef to the chicken and set aside.

Pour
off all but a
thin film of fat from the casserole and drop in the onions. Stirring and scraping in the browned particles that cling to the bottom and sides of the pan, cook for about 5 minutes, or until the onions are soft and lightly colored. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato paste, garlic, chili, ginger and bay leaf. Raise the heat to high and, still stirring, cook for 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.

Stir in the
stock and water, and return the beef to the casserole. Add the ham and turn the meats about in the sauce until the pieces are evenly coated. Bring to a boil again, then reduce the heat to low and simmer partially covered for about 30 minutes. Add the chicken and the liquid that has accumulated around it, baste it with the sauce, and simmer for 10 minutes longer. Then gently stir in the rice. Return the mixture to a simmer, cover partially, and cook for 20 to 30 minutes, or until the beef is tender and almost all of the liquid in the pan has been absorbed by the rice. Remove the casserole from the heat, cover tightly, and let the rice rest for 15 minutes before serving.

Jollof
rice is traditionally served with hot boiled cabbage or spinach and slices of hard-cooked
eggs.



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