Frank's Recipes! Jollof Rice

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Jollof Rice

3 pounds cooked chicken
1 tablespoon garlic salt
4 cloves garlic
3/4 cup vegetable oil
1/2 cup yellow onions; finely chopped
1 teaspoon ground ginger
1/2 green pepper; finely chopped
1 no. 2 can whole tomatoes
2 6 oz cans tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
5 cups water or chicken stock
1/2 cup yellow onions; sliced
1 teaspoon poultry seasoning

In a 10 inch skillet sauté chicken and garlic salt in 1/2 cup oil until lightly browned. Set aside. In a 4 quart kettle sauté chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft. Add tomatoes and simmer 5 minutes. Add tomato paste, salt, black pepper and thyme. Simmer 10 minutes. Add the cooked meat and crushed red pepper. Simmer 20 minutes. In a 2 quart saucepan cook rice, chicken stock and onions until tender. Add the gravy of the meat to the rice. Serve the rice on a platter arranging the meat in the center.

Serves 8.