Monday, 25 February 2008

Jollof Chicken and Rice

This African dish can also be made with Beef or just with Vegetables...It's flavoured with Tomatoes and dried Shrimps if you can get them...I couldn't, so used Fish Sauce instead.

You need:

1kg Chicken - cut into 4/6 pieces (or just buy 6 legs)
2 Garlic Cloves - crushed
1 teaspoon dried Thyme
2 tablespoons Vegetable Oil
14oz Tin Chopped Tomatoes
1 tablespoon Tomato Puree
1 Onion - chopped
2 cups Chicken Stock
2 tablespoons Dried Shrimps - ground (I used 1/2 tablespoon Fish Sauce)
1 Green Chilli - finely chopped
1 and 3/4 cups Long Grain Rice

Rub the Chicken with the Garlic and Thyme, then set aside for a few minutes. Heat the Oil in a large pan and add the Chicken Pieces. Brown them all over on a medium-high heat. Now add the Tomatoes, the Tomato Puree and the Onion. Cook over a medium heat for approx 5 minutes, stirring every now and then.

Add the Stock and stir well. Bring to the boil then reduce the heat to a simmer. Cover and simmer for 40 minutes.

Now add the Shrimps (or the Fish Sauce) and the Chilli. Cook for a further 5 minutes.

Put the Rice in a saucepan. In a measuring jug add 1 1/4 cups of the Tomato Sauce from the Chicken up to 2 cups (3/4 pint) with some water and then add to the Rice. Cook gently for 10 minutes to partly absorb the liquid.

Cover the Rice with some foil and turn the heat right down and cook for a further 10 minutes. Check it after 5 mins, as you may need to add a splash more water to stop the rice sticking to the pan...

Transfer the Rice to a serving dish, and place the Chicken on top. Whack the heat up on the Tomato Sauce and reduce the sauce by approx half. Then pour the sauce over the Chicken and Rice.

Feeds 4

No comments:

Blog Widget by LinkWithin