Chicken jollof rice

Jollof is a popular West African rice dish that can be made with chicken, meat or fish.

Ingredients

• 60ml ( cup) oil
• 1 chicken, portioned
• 1.25 litres chicken stock
• 2 large onions, chopped
• 1 red or green pepper, chopped
• 3 garlic cloves, chopped
• 600g (3 cups) rice, uncooked
• 60ml ( cup) tomato paste
• 1 x 400g can chopped tomatoes
• 2 carrots, peeled and chopped
• 250ml (1 cup) green beans, sliced
• 250ml (1 cup) cabbage, shredded
• Salt and pepper, to taste

Method

Heat the oil in a large pot and brown the chicken pieces. Transfer to another large pot and add the stock. Bring to the boil, reduce heat and simmer for 20 minutes.

In about 30ml oil from the chicken, fry the onions and peppers in the first pot for 5 minutes. Add the garlic and fry for 2 minutes. Stir in the rice, tomato paste and chopped tomatoes and simmer for 2-3 minutes.

Transfer the cooked chicken with its liquid to the rice pot. Add the carrots, beans and cabbage and season. Bring to the boil, reduce heat, cover and simmer for 20 minutes. Rest for 10 minutes before serving with sliced hard-boiled eggs and a side salad. Serves 4-6