INGREDIENTS
Rice
Six(6) medium sized carrots
One(1) green pepper
Chicken
Salt
Pepper(optional)
2 medium sized onion bulb
Chicken seasoning
Red bell pepper
Tomato
Curry powder
Thyme.
PREPARATION METHOD
Prepare tomato stew Blending tomatoes, onions, Red best in a smooth plate.
If whole chicken is going to be used: Wash and cut it into pieces. Cook with chicken seasoning and two bulbs of sliced onions. The cooking might depend on the what kind of Chicken this you use.If it is done, grill the rice in an oven. may also choose to fry your chicken to give it a golden look which is more presentable.
Parboil the rice, Wash the parboiled rice and put in a sieve to drain. Pour the chicken stock
Add the drained parboiled rice, pepper and seasoning to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
Wash, scrape and cut the carrots into small cubes. Also wash and cut the green pepper into small pieces.
When the water is almost dry, add the diced carrots, cover the pot and continue cooking. When the water is completely dry, turn off the stove.
Add the diced green pepper and turn the rice with a wooden spoon. This is done because green pepper is a soft vegetable so even the slightest heat is enough to get it done. If added at the same time as the carrots they will turn very dark by the time the water has completely dried. Green pepper is added after the cooker is turned off to keep the pepper green & looking fresh).
Your Jollof rice is ready to be Served.
