West African Jollof Rice With Cayenne
West African Jollof Rice With Cayenne


2 cups rice (long grained or medium variety)
¼ cup groundnut oil or 1⁄4 cup olive oil
½ tbsp butter
1 tsp dried thyme, if using fresh 2 tbsp would be perfect
¼ tsp curry powder (optional
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
½ inch piece ginger, peeled and grated
1 tbsp ground paprika (smoked would be ideal)
2 tbsp cayenne, add more if you want it hotter
3 tbsp tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
½ cup portebello mushroom (optional
peas (You can use frozen mixed veggeis)
salt
¼ cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)
Ingredients
2 cups rice (long grained or medium variety)
¼ cup groundnut oil or 1⁄4 cup olive oil
½ tbsp butter
1 tsp dried thyme, if using fresh 2 tbsp would be perfect
¼ tsp curry powder (optional
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
½ inch piece ginger, peeled and grated
1 tbsp ground paprika (smoked would be ideal)
2 tbsp cayenne, add more if you want it hotter
3 tbsp tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
½ cup portebello mushroom (optional
peas (You can use frozen mixed veggeis)
salt
¼ cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)
Directions


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