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Jollof Rice (west African Paella)

Jollof Rice (west African Paella) comes together with Bonnie Bracey Grwp A, Chicken, Onions, Green Bell Peppers, and Shrimp. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• Bonnie Bracey Grwp A
• 1
• 6
• 6
• 1/2 lb
• 3/4 cup
• 3/4 cup
• 3/4 cup
• 6
• 1
• 1/2 tsp
• 1 sprig
• 4 cup
• 1/4 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Stirring often is the key to successwith this dish.

2. 2

   Use a large wooden spoon. Cover the pot tightly.

3. 3

   Skin, debone and chop the chicken into 1 inch square pieces.

4. 4

   Add onions and peppers.

5. 5

   Cook over medium heat for 5 to 10 minutes.

6. 6

   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).

7. 7

   Drain the vegetables and add to the chicken pot along with the shrimp, tomatoes, salt, pepper and thyme.

8. 8

   Reduce heat to low and simmer for 5 minutes.

9. 9

   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.

10. 10

    When the meat, rice and vegetables are tender, the Jollof Rice is ready to serve.