Jollof Rice

(West African chicken with rice)

Yield: 4-6 servings

Heat the oil over medium-high flame in a large pot. Add the chicken in batches and brown on all sides. Remove to another pot and cover with the 5 cups of water or stock. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Pour excess oil out of first pot, turn flame to medium and add the onions and peppers. Sauté till onions are translucent. Add the garlic and sauté another 1-2 minutes.
Stir in rice and heat through another 1-2 minutes. Stir in tomato paste to coat the rice and give it a reddish hue. Stir in the chopped tomatoes and let cook down 2-3 minutes.
Pour in the chicken and its simmering liquid, carrots, green beans, cabbage, thyme and season well with salt and pepper. Bring to a boil, reduce heat, cover tightly and simmer 20 minutes.
Remove from heat, let rest covered another 10 minutes, then serve.

There are many variations of jollof rice. Feel free to improvise using what you meats and vegetables you have on hand. Try beef, ham, shrimp, fish, goat or pork.
For beef jollof rice, substitute cubed stewing beef for the chicken. After browning the beef, simmer in liquid for 45 minutes before adding to the sautéed rice mixture.
For vegetarian jollof rice, simply eliminate the meat and stir hot water or vegetable stock into the sautéed rice mixture.
A variety of vegetables can be used. Try adding peas, potatoes, eggplant or mushrooms.
Optional spices that can be used to flavor the dish are cinnamon, curry powder or cayenne. Some minced chile peppers can be sautéed with the onions to add extra bite.
Often garnished with sliced hard-boiled egg, shredded lettuce and chopped cilantro.

Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa. It is especially popular in Nigeria. Based on meat or fish, rice and tomatoes, it is believed by some to be the origin of Cajun jambalaya.