Recipe: Jollof Rice

Jollof Rice
rec.food.recipes/Anita Bautsch/1999
Servings: 8

3 pounds cooked chicken
1 tablespoon garlic salt
4 cloves garlic
3/4 cup vegetable oil
1/2 cup yellow onions; finely chopped
1 teaspoon ground ginger
1/2 green pepper; finely chopped
1 can (20 oz or 2 1/2 cups) whole tomatoes
2 cans (6 oz each) tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
5 cups water or chicken stock
1/2 cup yellow onions; sliced
1 teaspoon poultry seasoning

In a 10 inch skillet saute chicken and garlic salt in 1/2 cup oil until lightly browned. Set aside. In a 4 quart kettle saute chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft.

Add tomatoes and simmer 5 minutes. Add tomato paste, salt, black pepper and thyme. Simmer 10 minutes. Add the cooked meat and crush red pepper. Simmer 20 minutes.

In a 2 quart saucepan cook rice, chicken stock and onions until tender.

Add the gravy of the meat to the rice. Serve the rice on a platter arranging the meat in the center.

I have made this and mixed all ingredients together (rice) for my daughter to take to school. Was a big hit.