Recipe of the Week


Prep Time: 1½ Hours
Yields: 8 Servings

This dish is common throughout West Africa and can be made with chicken, beef, goat or pork.  Jollof rice can be compared to a cross between red jambalaya and chicken Creole.

1 (2–3 pound) fryer chicken, cut into pieces (breast cut in half, leg and thigh separated)
2 cups uncooked, converted rice
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
¼ cup vegetable oil
4 onions, sliced
1 jalapeño, seeded and diced OR ⅛ tsp red pepper flakes
3 cups chicken stock or broth
1 cup canned tomato sauce
2 tbsps tomato paste
2 tsps salt
1 tsp black pepper
½ tsp dried thyme
½ pound fresh green beans, cut in 1-inch pieces
2 cups canned black-eyed peas, drained

Preheat oven to 350°F.  Season chicken with salt, peppers and granulated garlic.  Toss well and allow to sit in seasoning for 20–30 minutes. In a large cast iron Dutch oven, heat vegetable oil over medium-high heat. Brown chicken on all sides for 10–15 minutes.  Remove chicken, set aside to drain well on paper towels and keep warm.  Drain all but 1 tablespoon of the oil from pot.  Add onions and sauté 10–15 minutes or until slightly browned, adding jalapenos half way through cooking time.  Stir in stock, tomato sauce, tomato paste, 2 teaspoons salt, 1 teaspoon black pepper and thyme.  Bring to a rolling boil then reduce to simmer.  Cover and cook 10 minutes, stirring as needed.  Return to a rolling boil, add rice (additional water may be needed), green beans and black-eyed peas.  Reduce to simmer and top with chicken.  Cover and place in preheated oven to cook for 30–45 minutes or until rice and chicken are completely cooked.  Do not stir or remove lid before 30 minutes has elapsed.

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