Jollof Rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  367g

• Tomato paste

  Canned, without salt added

  5 ⁵⁄₁₆ tbsp or 85g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Worcestershire sauce

  1 tbsp or 17g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Water

  Plain, clean water

  2 cup or 473g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Carrots

  Raw

  1 cup chopped or 128g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Peas

  Green, frozen, unprepared

  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/)