Flavorful and perfectly cooked rice,which you can serve alongside any grilled meat.
Keyword Jollof Rice
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Muna Kenny
1medium chopped onion
1medium tomato chopped
1medium carrot chopped
1cube chicken bouillon
1 ½tablespoontomato paste
1cuplong-grain ricewashed and soaked for 20 minutes
½teaspoonthyme or oregano
FOR THE CHICKEN
1whole chicken cut in half
Rub the chicken with the mixed spices from both sides. Sprinkle the chicken with a small amount of oil.
Cover the chicken with aluminum foil and bake in a preheated oven of 400F/200C for 20 minutes. Remove the foil and continue baking for 25 minutes.
In a blender, add tomato, bell pepper, ginger, garlic, and blend well.
In a pan, heat two-tablespoon oil and then add the onion and carrot. Stir for three minutes on medium-high heat until the onion is translucent.
Add the tomato and bell pepper mixture to the fried onion and stir until the oil separates.
Add all the spices and stir for two minutes.
Add the tomato paste and stir for a minute. Add the water and let it come to a boil. Check if you need more salt at this stage.
Add the butter and chicken bouillon and stir for a minute. Cover and let it come to a boil.
Add the rice and stir for a few seconds; when it comes to a boil, add the cooked chicken—cover and cook for 15 to 17 minutes.
Turn off the heat and keep the pan covered for another 10 minutes.
Serve hot with your favorite salad on the side.
Instead of chicken bouillon, you can omit the water and use 2 cups of chicken stock.
If you wish to use short-grain rice, soak it for 15 minutes only.
When using a pressure cooker, do not soak the rice and use 1 and half cup water or stock instead of 2. Close the pressure cooker’s lid and cook on high heat until you hear a whistle. Reduce the heat to low and let it cook for 30 seconds, then turn off the heat. Allow the pressure to be released naturally; this will cook the rice evenly.