jollof rice

Ingredients

• Diced Tomatoes

  Canned - Del Monte

  16 oz or 454g

• Garlic

  Raw

  4 clove or 12g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1 pepper or 100g

• Butter

  Unsalted

  2 tbsp or 28g

• Peanut oil

  Salad or cooking

  ¼ cup or 54g

• Curry powder

  Spices

  1 tsp or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Paprika

  Spices

  1 tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Tomato paste

  Canned, without salt added

  ½ cup or 131g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Chicken stock

  Soup, home-prepared

  2 ½ cup or 600g

Directions

1. Combine tomatoes, garlic, onion, pepper, scotch bonnet (or habanero) in a food processor. Pulse several times until the texture is fine.
2. In medium heat frying pan, melt butter with the peanut oil. When the butter is melted, add spices, then the cubed chicken. Stir for several minutes until chicken is browned on all sides.
3. Add chicken, tomato mixture, tomato paste, white rice, and chicken stock to a large saucepan. Bring to a boil, stirring occasionally so that the rice doesn’t stick.
4. Reduce heat to low and cover. Cook for about 20 minutes, until rice is soft.
5. Take pot off heat and let sit, covered, for 10 minutes. Fluff rice and serve.