Sunday, May 9, 2010

Easy Jollof

Jollof Rice is one of the most delicious and easy to make West African dishes.  Some say it originated in Ghana, but I gotta tell you Nigerians throw down when it comes to jollof.  This very very easy recipe is a short cut and does not taste quite as genuine as the real thing, but it's easy to make and tastes good enough!

So here's what you need:
4 -5 pieces chicken parts (I usually use thighs and drumsticks)
approx 1/2 cup vegetable oil
salt & pepper to taste
red chili pepper
crushed red pepper
1/2 jar pasta sauce (Francesco Rinalidi Fra Diavolo is the best IMHO)
5 cups cooked rice

First, start by heating up 1/4 cup oil in a wide skillet.  Add chicken pieces and sprinkle with salt and pepper.  Turn over after a few minutes and add salt and pepper to that side too. Turn to medium heat, cover frying pan.  Keep an eye on the chicken and turn over every few minutes.  They should be cooked in about 20 minutes.  

10 minutes before the chicken is done, heat up the other 1/4 cup oil in a pot.  Then add the pasta sauce.  At this point you get to make decisions about how spicy you want this to be.  You can add as much, or as little pepper as you want.  Turn to medium heat then cover the pot for about 7 - 10 minutes while the sauce cooks.  Then add t eh chicken and let it cook for another 5 minutes.  Lastly, add the rice.  Need to turn over the rice until it is well coated in the sauce.  Cover and let simmer for 5 minutes.  There you go, easy jollof (and of course plantain on the side).

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