UNIVERSITY OF PENNSYLVANIA - AFRICAN STUDIES CENTER
Easy Jollof Rice
2 tbsp oil 1 medium onion, chopped 1 16 oz can diced tomatoes w/juice 1 1/4 cups chicken broth 1 bay leaf 2 tsp curry powder 1/2 tsp dried thyme leaves, or 2 sprigs fresh thyme 1/2 tsp salt 1 tsp good ground hot red pepper 1 cup long grain or converted rice snipped fresh parsley (optional)In a large skillet, brown the chicken in the hot oil about 10 minutes (stirring constantly). Remove from skillet, and set aside, leaving drippings in skillet. Add the onion to the drippings, cook on a medium-low heat until transparent, but not brown. Now you can drain off the fat and add the chicken back to the skillet. Combine all of the rest of the ingredients (except for rice and parsley) in a separate bowl (stir them together) and pour over the chicken. (do not stir mixture in skillet at all). Bring to boiling, reduce heat to low, and simmer-covered for 30 minutes. Add the rice now, and try not to disturb the chicken, but make sure the rice is distributed evenly, and covered everywhere with liquid. Cover and simmer 30 minutes more until the rice is tender, and liquid is all absorbed. (should use a VERY low heat). Remove bay leaf, sprinkle with parsley if desired, and serve. Bon Appetit!
From: Faye Martin
Subject: Re: Recipes from Africa Message-ID: Pine.SUN.3.91.941123095221.10787D-100000@discover Date: Wed, 23 Nov 1994 15:09:49 GMT
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