Jollof Rice
Description
Popular and spicy West African chicken and rice dish - this is a one pot meal with chicken, rice, fresh green beans, onions, and carrots all stewed together with fresh rosemary, red pepper flakes, and nutmeg.
Ingredients
•
1 tablespoon olive oil
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1 large onion, sliced
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2 (14 1/2 ounce) cans stewed tomatoes
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1/2 (6 ounce) can tomato paste
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1 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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1/2 teaspoon red pepper flakes
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1 tablespoon Worcestershire sauce
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1 teaspoon chopped fresh rosemary
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2 cups water
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1 (3 pound) whole chicken, cut into 8 pieces
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1 cup uncooked white rice
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1 cup diced carrots
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1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
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1/4 teaspoon ground nutmeg
Directions
1
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
2
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
3
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.