Spicy West African Jollof Rice Recipe For A Crowd

Healthy Jollof Rice Recipe with Chicken West African …

WEBNov 9, 2020 · Step 3 - Add the onion and diced pepper to the same skillet and sprinkle with salt. Cook, stirring occasionally until they start to …

Rating: 5/5(4)
1. In a small bowl toss the sliced bell pepper with 2 tbsps of vinegar and ½ teaspoon salt. Set the bowl aside while you make the rest of the recipe.
2. Preheat oven to 350F/180C.
3. Now, you want to combine onion powder, thyme, cayenne, curry powder, and 1 bay leaf in a spice grinder and pulse all the spices together until finely ground! (Yes, you read that correctly, grind one of the bay leaves). If you don’t have a spice grinder, you can use a mortar and pestle or a small blender. And worst-case scenario, try to chop the bay leave as fine as possible.
4. Heat the oil over medium-high heat in a Dutch oven or a large skillet with a heavy bottom and an oven-proof lid. Generously season the chicken with salt, then add to the hot oil. Cook, turning the pieces occasionally, until browned, about 5 minutes - We’re not looking to cook it all the way through here, more like 75%. Don’t crowd the pan; work in batches if you have to. Remove the chicken and place in a bowl next to the stove.

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Easy and Authentic Jollof Rice Recipe Food Fidelity

WEBMar 29, 2022 · Jollof Instructions. In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to …

1. In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
2. In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.

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Nigerian Jollof Rice (with Tomatoes and Spices)

WEBJun 1, 2020 · Blend tomatoes: Roughly chop the tomatoes, red bell pepper, and chili. Place them in the food processor and puree them until smooth. …

1. Roughly chop the tomatoes, red bell pepper and chili. Place them in the food processor and puree them until smooth. Alternatively, use an immersion blender.
2. Pour the puree into a saucepan, bring to a boil and cook for about 4-5 minutes or until slightly thickened.
3. Heat the oil in a heavy bottomed pan or non-stick pan. Chop the onion and fry it until a bit softer, about 3 minutes. Add the tomato-pepper puree and simmer, stirring often, for about 10 minutes. Add the tomato paste, stir very well and let simmer for another 4-5 minutes, until the sauce has thickened. Remove about ¼ of the sauce and set it aside.
4. Pour the vegetable or chicken stock in the pot. Crumble in the Maggi stock cube and stir well to dissolve. Bring to a boil. When the stock is boiling, add the washed rice, thyme, curry, smoked paprika, bay leaves and salt to taste. Stir well, turn the heat down to medium-low and cover the pot.

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