JOLLOF RICE RECIPE - NYT COOKING - RECIPES AND COOKING ...
A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.
Provided by Yewande Komolafe
Total Time 1 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
- Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
- Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
- Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
JOLLOF RICE RECIPE | ALLRECIPES
Popular and spicy West African chicken and rice dish.
Provided by EEANDOH
Categories African Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
- Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
- Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
Nutrition Facts : Calories 332 calories, CarbohydrateContent 33.5 g, CholesterolContent 46.1 mg, FatContent 13.4 g, FiberContent 3.6 g, ProteinContent 19.8 g, SaturatedFatContent 3.4 g, SodiumContent 712.6 mg, SugarContent 7 g
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JOLLOF RICE WITH CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine African
Calories 705 calories per serving
- Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
WEST AFRICAN-STYLE JOLLOF RICE WITH CHICKEN | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 1 minutes
Cuisine African
Calories 427 calories per serving
Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard.
Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.
Pre-heat the oven at 190°C/fan 170°C/gas mark 5.
Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.
Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.
Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.
Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.
JOLLOF RICE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine African
- Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside.
JOLLOF RICE WITH CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.3
Cuisine African
Calories 549kcal per serving
- Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
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CREAMY MUSHROOM AND PEA RISOTTO - RECIPES.LIDL.CO.UK
From recipes.lidl.co.uk
Total Time 30 minutes
- PACKED WITH RICH FLAVOUR, THIS CREAMY MUSHROOM AND PEA RISOTTO IS A CLASSIC CHOICE FOR LUNCHTIME AND EVENING MEALS. PERFECT FOR DINNER PARTIES, PICK UP THE INGREDIENTS IN YOUR LOCAL LIDL STORE. 1. Heat a little oil in a large frying pan, then add the mushrooms for RICHNESS. Fry for 8–10 minutes, until lightly golden and all the water has evaporated. Set aside. 2. Meanwhile, in another large pan, soften the onion in a little oil for 2—3 minutes. Stir through the rice and cook for 30 seconds, then add all the stock for WARMTH. 3. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring continuously until the rice is tender. 4 Stir in the mushrooms and add the peas for COLOUR, cooking and stirring for 3-4 minutes. 5 Remove from the heat and stir through the cheese for CREAMINESS, seasoning to taste. Serve immediately, garnished with parsley and extra cheese.
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