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West African Jollof Rice With Cayenne

West African Jollof Rice With Cayenne

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Yields4 Servings
Cook Time50 mins

 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)
West African Jollof Rice With Cayenne

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