Main
Liberian jollof rice
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
- Rice — to buy400 g
- Chicken — to buy600 g
- Tomato — to buy2
- Onion — to buy2
- Garlic — to buy3 cloves
- Ginger — to buy20 g
- Chili pepper — to buy1
- Bell pepper — to buy1
- Tomato paste — to buy2 tbsp
- Neutral oil — to buy4 tbsp
- Bouillon cube — to buy2
- Thyme — to buy1 tsp
- Feuille de laurier — to buy2 leaves
Preparation
Blend 2 tomatoes, 1 onion, the chili, garlic and ginger into a smooth purée: this base gives the rice its colour and its punch.
Heat the oil in a large pot and brown the chicken pieces 6-7 minutes on all sides over high heat. Set aside.
In the same oil, sauté the remaining sliced onion and the pepper strips for 3 minutes, then add the tomato-chili purée and the tomato paste.
Simmer this base for 12-15 minutes over medium heat, stirring regularly, until the oil rises back to the surface, a sign the sauce has reduced properly.
Add the crumbled stock cubes, thyme, bay leaves and 700 ml of hot water, put the chicken back in the pot and cook covered for 15 minutes.
Pour in the rinsed rice, stir to coat it well with the sauce, cover and cook over low heat for 20 minutes without lifting the lid.
Turn off the heat, let it rest covered for 5 minutes, then fluff the rice with a fork before serving hot.