Liberian Jollof Rice Recipe
Liberian Jollof Rice is a delectable West African dish passed down for generations. This traditional recipe puts flavorful long-grain rice and vegetables in the spotlight, but can be complemented with beef or chicken if desired. The base of tomato and onion creates an unmistakably rich flavor while herbs, garlic and ginger provide complexity to this one pot meal that's sure to dazzle your friends! Plus it pairs fantastically with fried accompaniments like Plantains - making it an exotic culinary experience full of mouthwatering flavors.
Create a flavorful base by blending garlic, onion, ginger and chili peppers with stock cubes, and add 3 cups of water. Enjoy the unique aroma as this tantalizing mixture comes together!
Get your pot ready to simmer and create a tasty dish! Place the chicken pieces in, gently pour on top that delicious mixture you prepared. Give it all a stir then add water if needed so those golden-brown morsels are fully submerged. Put that lid atop and let everything cook together for 30 minutes - unbelievable flavour awaits!.
Heat oil in a non-stick pan and fry the sliced onions for 8-10 minutes until soft and golden brown.
Add the tomato paste and continue cooking while stirring for 5 minutes.
In the meantime, remove the chicken from the pot, and drain the stock into the blender.
6. Add the tomato puree, 1 onion, and 2 Scotch bonnet peppers and blend to obtain a smooth consistency.
Add this mixture to the pan with the onions and tomato sauce, and mix. Add the vegetables and simmer for about 15 minutes.
Add the bay leaves and curry powder. Add the rice to the sauce and stir. Add salt to taste. Cover and simmer on a low heat till rice is fully cooked, about 20 minutes.
In the meantime, fry the boiled chicken in a saucepan with 3 tablespoons of vegetable oil, to give them some color.
Serve the rice with the chicken, as well as fried plantains or a green leaf salad on the side.
ALSO READ: The Best Cameroonian Jollof Rice by Kewan Blogs
Ingredients
Directions
Create a flavorful base by blending garlic, onion, ginger and chili peppers with stock cubes, and add 3 cups of water. Enjoy the unique aroma as this tantalizing mixture comes together!
Get your pot ready to simmer and create a tasty dish! Place the chicken pieces in, gently pour on top that delicious mixture you prepared. Give it all a stir then add water if needed so those golden-brown morsels are fully submerged. Put that lid atop and let everything cook together for 30 minutes - unbelievable flavour awaits!.
Heat oil in a non-stick pan and fry the sliced onions for 8-10 minutes until soft and golden brown.
Add the tomato paste and continue cooking while stirring for 5 minutes.
In the meantime, remove the chicken from the pot, and drain the stock into the blender.
6. Add the tomato puree, 1 onion, and 2 Scotch bonnet peppers and blend to obtain a smooth consistency.
Add this mixture to the pan with the onions and tomato sauce, and mix. Add the vegetables and simmer for about 15 minutes.
Add the bay leaves and curry powder. Add the rice to the sauce and stir. Add salt to taste. Cover and simmer on a low heat till rice is fully cooked, about 20 minutes.
In the meantime, fry the boiled chicken in a saucepan with 3 tablespoons of vegetable oil, to give them some color.
Serve the rice with the chicken, as well as fried plantains or a green leaf salad on the side.
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