Ingredients with Measurements:
- 2 cups of long-grain rice
- 1 pound of chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of tomato sauce
- 2 cups of chicken broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Large pot with a lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
4. Add the onion, garlic, red and green bell peppers to the pot and cook until softened, about 5 minutes.
5. Add the tomato sauce, chicken broth, smoked paprika, curry powder, thyme, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
6. Add the rice and chicken to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Cook the rice for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
9. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken and vegetables, low heat for cooking rice
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 55g
Protein: 22g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or beef.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Tomato sauce can be substituted with canned diced tomatoes.
Variations:
- Add shrimp or sausage to the recipe for a seafood or meat variation.
- Add peas or carrots for a vegetable variation.
Tips and Tricks:
- Rinse the rice until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Brown the chicken before adding it to the pot for added flavor.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
Storage Instructions:
Store leftover Kaledo Jollof Rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation Ideas:
Serve the Kaledo Jollof Rice in a large bowl or on a platter with fresh herbs or sliced vegetables as a garnish.
Garnishes:
Fresh herbs, sliced vegetables, or chopped nuts can be used as a garnish for the Kaledo Jollof Rice.
Pairings:
This rice dish pairs well with grilled meats, roasted vegetables, or a fresh salad.
Suggested Side Dishes:
- Fried plantains
- Steamed vegetables
- Coleslaw
Troubleshooting Advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food Safety Advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Jollof Rice is a popular West African dish that is typically made with rice, tomatoes, and spices.
Flavor Profiles:
The Kaledo Jollof Rice is a flavorful and spicy dish with a smoky and savory taste.
Serving Suggestions:
Serve the Kaledo Jollof Rice as a main dish or as a side dish with grilled meats or roasted vegetables.
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Region: West African