Jollof Rice Rice W Chicken Ham Beef Recipes

JOLLOF RICE WITH BEEF

Steps:

• Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
• Heat remaining 1 tablespoon vegetable oil in a separate pot. Season stew meat with salt and pepper. Cook in the hot oil until browned, 1 to 2 minutes per side.
• Stir meat into the simmering tomato mixture. Add jasmine rice. Pour in enough water to cover the rice. Cover and cook over medium heat, stirring occasionally, until stew meat and rice are tender, about 30 minutes.

GHANA JOLLOF RICE (WITH CHICKEN AND HAM. FULL MEAL!)

Steps:

• Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
• Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
• Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!

JOLLOF RICE (RICE W/ CHICKEN, HAM & BEEF)

Steps:

• Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
• In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
• Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
• Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
• Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
• Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
• Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
• Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
• Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
• Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
• Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
• Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.

SHORTCUT JOLLOF RICE

Steps:

• 1.Place eggs in a stove top pot of cold water on high heat. Set timer for 15 minutes.
• 2.When timer rings gradually replace hot water with cold water from the tap. Let stand.
• Meanwhile....
• 3.Heat oil in a large stove top pot at medium heat.
• 4.Finely chop onion adding to pot as you cut. Cook until translucent and just brown.
• 5.Stir in raw rice and beef broth. Boil until broth has just absorbed but rice is still uncooked.
• 6.Transfer to a bowl and set aside.
• 7.Combine tomato paste and curry powder in the un-clean pot, on low heat, stirring constantly for a few minutes until well blended and hot.
• 8.Gradually add warm water and bring to a boil.
• 9.Slice corned beef into chunks and add to pot.
• 10.Finely chop red pepper adding to pot as you chop.
• 11.Stir. Return rice to pot. Stir.
• 12.You will likely need to add water to just cover the rice. Return lid to pot and cook at low until the water has absorbed and the rice is tender. (Approx 20 minutes.).
• Meanwhile....
• 13.Peel shell from eggs. Slice eggs and tomatoes and use as garnish on rice.

JOLLOF RICE

Steps:

• Season chicken with salt and black pepper.
• In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
• Add chicken pieces and brown on both sides.
• Place chicken in a kettle and set aside.
• Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
• Add onions and pork to kettle.
• Set frying pan aside. (Do not discard oil.).
• Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
• Simmer over low heat for about 10 minutes.
• Add rice to frying pan and stir to coat with oil.
• Add rice and vegetables to kettle, stir well, and cover.
• Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.