There are many of different versions of this fragrant one-pot meal. I season mine with curry powder and cinnamon, and add peanut butter for richness. This dish, meant to be shared between the entire table, is a perfect meal to serve for Kwanzaa.
1/4 cup dende oil
1 1/2 pounds boneless chicken thighs
5 cups chicken stock
2 medium onions, chopped
1 medium red bell pepper, chopped
1 bird’s eye chili, chopped
1 large carrot, coarsely shredded
4 cloves garlic, minced
1 1/2 cups long grain rice
1/4 cup tomato paste
1/4 cup peanut butter
1 large ripe tomato, seeded and chopped
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 cup fresh or frozen green beans, trimmed to 1-inch length
1 cup cabbage, thinly sliced
kosher salt and freshly ground pepper
- In a large pot, heat the oil over medium-high flame in a large pot. Add the chicken and brown on all sides, for about 5 to 6 minutes. Remove the chicken and place it on a platter. Set aside.
- Chop the onions, bell pepper, chili and carrot and add them to the pan. Sauté until the onions are wilted and translucent, 4 to 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
- Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste and peanut butter to coat the rice and give it a reddish hue. Add the chopped tomatoes and let them cook down for 2 to 3 minutes. Add the curry powder and cinnamon.
- Return the chicken to the pot and add the green beans. Thinly slice the cabbage and add it also. Season it well with salt and pepper. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
- Remove the pot from the heat and let it rest for 10 minutes. Place the Jollof Rice on a serving platter and serve with sliced hard-boiled eggs and a salad.