Jollof Rice
Popular and spicy West African chicken and rice dish.
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large , sliced | |
| Stewed tomatoes | 29 Ounce | |
| Canned tomato paste | 6 Ounce | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Chopped rosemary | 1 Teaspoon (Fresh) | |
| Water | 2 Cup (32 tbs) | |
| Whole chicken | 3 Pound , cut into 8 pieces | |
| Uncooked white rice | 1 Cup (16 tbs) | |
| Diced carrot | 1 Cup (16 tbs) | |
| Fresh green beans | 1/2 Pound , trimmed and snapped into 1 to 2 inch pieces | |
| Ground nutmeg | 1/4 Teaspoon |
Directions
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
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.
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.
Recipe Summary
Nutrition Facts
Serving size
Calories 749Calories from Fat 335
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 733 mg30.54%
Total Carbohydrates 53 g17.7%
Dietary Fiber 6 g24%
Sugars 15 g
Protein 49 g98%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
