Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
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.
0
Add to Favorites
Jollof Rice (West African Paella
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
-
You can put in as many kinds of meat or vegetables as you like or can afford into this dish.
-
Shrimp makes an extravagant but wonderful addition.
-
Use a heavy pot or a large cast iron skillet to discourage burning.
-
Stirring often is the key to successwith this dish.
-
Use a large wooden spoon.
-
Cover the pot tightly.
-
Skin, debone and chop the chicken into 1 inch square pieces.
-
In a heavey pot, large enough to hold everything, brown the chicken in oil.
-
Add onions and peppers.
-
Cook over medium heat for 5 to 10 minutes.
-
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).
-
Drain the vegetables and
-
add to the chicken pot along with the shrimp, tomatoes, salt, pepper and thyme.
-
Reduce heat to low and simmer for 5 minutes.
-
Combine rice with tomato paste, which should coat the rice grains without drowning them.
-
(In the finished dish, the rice should be tinted orange, too much tomato paste will
-
make it red.)
-
Stir the coated rice to the pot and continue to
-
simmer , adding water sparingly, as needed, to avoid burning.
-
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.
african, bell, broken, carrots, cayenne, chicken, chopped, crushed, dried, fish, fresh, frying, ground, jollof, less, main, more, oil, onions, paella
