African
African - West African Mains and Stews
Ghanaian Jollof Rice with Fried Chicken
Chef's Menu Description
A celebrated West African rice specialty slow-cooked in a rich reduction of plum tomatoes, sweet bell peppers, and scotch bonnet chillies with subtle smoky party aroma.
Ingredients
- • 4 cups perfumed jasmine rice
- • 4 ripe tomatoes
- • 2 red onions
- • 3 habanero chillies
- • 1 thumb ginger, grated
- • 4 garlic cloves, minced
- • 70g tomato purée
- • 1/2 cup vegetable oil
- • 1 tsp ground nutmeg
- • 1 tsp ground rosemary
- • 1 tbsp curry powder
- • 2 cups rich chicken broth
- • 2 seasoning cubes
- • 1 tsp salt
- • 4 fried chicken pieces, to serve
Preparation Steps
1
Phase 1
Blend tomatoes, onions, habaneros, ginger, and garlic into a fragrant aromatic base.
2
Phase 2
Heat oil in a heavy Dutch oven, fry tomato purée until deep crimson, then pour in the blended sauce with nutmeg, rosemary, and curry powder; simmer for 20 minutes.
3
Phase 3
Stir in washed jasmine rice and hot chicken broth, ensuring seasoning is balanced with cubes and salt.
4
Phase 4
Cover with parchment paper and lid, cooking gently over low heat for 25 minutes until grains are tender and fluffy.
5
Phase 5
Fluff gently with a fork and serve hot garnished with sliced onions and crispy Ghanaian spiced fried chicken.