Jollof Rice

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 large or 150g

• Tomatoes

  canned, packed in tomato juice

  367g

• Tomato paste

  canned, unsalted

  5 ⁵⁄₁₆ tbsp or 85g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Cayenne pepper

  ¼ tsp or 0.5g

• Chicken breast

  raw, skinless

  4 breast fillet or 472g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Worcestershire sauce

  1 tbsp or 17g

• Rosemary

  1 tsp or 0.7g

• Water

  2 cup or 473g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Carrots

  raw

  1 cup chopped or 128g

• Nutmeg

  ground

  ¼ tsp or 0.6g

• Green peas

  frozen

  2 cup or 268g

Directions

1. Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
2. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
3. Stir in rice, carrots, and peas, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
4. (source: https://www.allrecipes.com/recipe/67061/jollof-rice/)