Ghanaian jollof rice pilaf

Name: Ghanaian jollof rice pilaf
Ingredients: 5 tablespoons oil; 1/2 bone-in chicken (700 g); 1 cinnamon stick; 1 medium onion (150 g); 3 tablespoons tomato paste; 4 tomatoes; 1 green pepper; 1 Maggi chicken stock cube; 1000 ml water; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon ground pepper; 350 g risotto rice; 250 ml hot water for topping up

Diverse - Ghanaian jollof rice pilaf by Aristita C. - Recipia

Ghanaian jollof rice pilaf simmers with chicken and a cinnamon stick, all in the same pot. The chicken is browned first, then the rice cooks in tomato juice and stock until it absorbs the liquid and turns tender, with a subtle hint of cinnamon. I like to bring it straight to the table in the pot while it’s hot. Prep: 20 minutes. Cook: 53 minutes. Total time: 73 minutes. Servings: 4. Approximately 750 kcal and 31 g protein per serving.

Ingredients

5 tablespoons oil
1/2 bone-in chicken (700 g)
1 cinnamon stick
1 medium onion (150 g)
3 tablespoons tomato paste
4 tomatoes
1 green pepper
1 Maggi chicken stock cube
1000 ml water
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground pepper
350 g risotto rice
250 ml hot water for topping up

Preparation

1. Pat the chicken dry with paper towels and cut it into pieces. Finely chop the onion, dice the tomatoes and cut the pepper into pieces. 2. Heat the oil in a deep cast-iron pot. Brown the chicken on all sides, about 10 minutes, until golden. Transfer it to a plate. 3. Add the cinnamon stick and onion to the same pot. Brown for 3 minutes, until the onion softens. 4. Add the tomatoes, pepper and tomato paste. Cook for 5 minutes, stirring, until the tomatoes start to break down. 5. Dissolve the chicken stock cube in 1000 ml warm water and pour it into the pot. Add the thyme and browned chicken. Bring to a boil in about 5 minutes. 6. Season with salt and pepper, then add the rinsed rice and stir. Cover and simmer for about 30 minutes, until the rice is tender and the liquid has been absorbed. Stir from time to time; if the liquid is absorbed before the rice is ready, gradually add up to 250 ml hot water.

Notes

Whole-grain risotto rice absorbs liquid gradually, and its variety and age affect how much more water it needs. If the grains are old, check the texture before the end of the cooking time and add hot water a little at a time. Chicken pieces cut to a similar size cook more evenly. A heavy cast-iron pot holds the heat steady, and the lid needs to fit well. I plan the meal time around the simmering time, without counting the prep. Browning the chicken is the step people most often rush; let it take on some color before you remove it. The Maggi cube can add quite a bit of salt, so taste the liquid before seasoning with salt. The dish keeps in the fridge for up to 3 days and can be reheated with a little hot water. Serve it with a green salad and a tangy dressing.