Jollof Rice (West African Paella)

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
Spanish-style savory and satisfying main that brings home-style flavor to your table
Jollof Rice (West African Paella recipe image
Jollof Rice (West African Paella recipe image
Print Recipe

Jollof Rice (West African Paella)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 345.7

Description

This Spanish main features Chicken; (or more) 1/2 teaspoon Fresh ground pepper, Onions; chopped 1 Thyme; crushed, Bell peppers; chopped Or, Shrimp; (more or less) 1 teaspoon Dried thyme, Carrots; chopped 4 c Rice; (more or less. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. You can put in as many kinds of meat or vegetables as you like or can afford into this dish.
  2. Shrimp makes an extravagant but wonderful addition.
  3. Use a heavy pot or a large cast iron skillet to discourage burning.
  4. Stirring often is the key to successwith this dish.
  5. Use a large wooden spoon.
  6. Cover the pot tightly.
  7. Skin, debone and chop the chicken into 1 inch square pieces.
  8. In a heavey pot, large enough to hold everything, brown the chicken in oil.
  9. Add onions and peppers.
  10. Cook over medium heat for 5 to 10 minutes.
  11. Meanwhile, in a separate skillet, saute the shrimp in a small amount of oil and precook the carrots, beans, and peas (or other vegetables of your choice) until they are about half done ( 5 minutes or so).
  12. Drain the vegetables and
  13. add to the chicken pot along with the shrimp, tomatoes, salt, pepper and thyme.
  14. Reduce heat to low and simmer for 5 minutes.
  15. Combine rice with tomato paste, which should coat the rice grains without drowning them.
  16. (In the finished dish, the rice should be tinted orange, too much tomato paste will
  17. make it red.)
  18. Stir the coated rice to the pot and continue to
  19. simmer , adding water sparingly, as needed, to avoid burning.
  20. When the meat, rice and vegetables are tender, the Jollof Rice is ready to serve

Nutrition Facts

Servings 8

Amount Per Serving
Calories 345.7kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.9g5%
Cholesterol 108.5mg37%
Sodium 246.9mg11%
Total Carbohydrate 50.3g17%
Dietary Fiber 14.7g59%
Sugars 19.1g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: african, bell, broken, carrots, cayenne, chicken, chopped, crushed, dried, fish, fresh, frying, ground, jollof, less, main, more, oil, onions, paella
Recipe Card powered by WP Delicious