Jollof rice with tin tomatoes is Very easy to cook but there is a little ingredient you have to add in achieving that Jollof rice taste you get from fresh tomato fruits.
The addition of enough onion and pepper while blending. That’s the ingredient you have to add to make delicious tin tomato jollof rice.
- Five cups rice
- 2 and 1/2 kg chicken
- 1 can tomato paste ( 300 grams) You may have excess after blending.
- 3 large sized red onion
- About 3 cups fresh rodo peppers or more according to your tolerance level.
- Oil for frying
- Enough seasoning cubes to add taste to chicken while parboiling
- 1 small yellow pepper
- A red bell pepper
- One green pepper
- 1 small clove garlic
- 2 teaspoons grated ginger
- 1/2 tablespoon dried thyme
- 2 teaspoons Nora jollof spice, the red one
- 1/2 cup raw green peas
- 3 large carrots cleaned.
Before you cook Jollof Rice:
1. Chop all your vegetables and set aside; chop or dice the onion and set aside.
2. Blend the tin tomatoes with your rodo peppers and onion till smooth, then set aside.
3. Wash the chicken very well and add to a pot, add enough onion, chicken loves onion. Add just a small tiny clove of garlic chopped. Grate the ginger and add, add salt, seasoning cubes and water enough to get to the level of the chicken in the pot.
Stir and check for taste if you can, if not let the chicken boil a bit before you check and adjust with more salt if needed.
When you put chicken on fire, reduce the heat to low and let it simmer until the bottom pot begins to try to boil, then you stir and check for salt.
When it begins to boil a bit, if you are cooking with soft chicken like me, no need to let it boil well, just turn off the stove and remove the chicken from the stock. Fry chicken and set aside. Set the stock too aside for the jollof rice.
4. Wash and dice the carrots and set aside.
Pro tip: If you parboil your chicken this way and leave in the fridge till the following day before frying, you might cut your finger while eating as the taste may cause your brain to overdrive.
Directions For Cooking:
1. Fry a handful chopped onion, the red bell peppers, seasoning cubes, green bell peppers and yellow bell peppers in heated oil till the taste is good when you try it and it’s also fragrant.
2. Add the blended tomato paste and stir frequently until you notice that the oil is separated from the tomato kind of. It’s boiling like bubbles and more transparent. At this time, the stew should already taste good.
3. Add the chicken stock and stir, then check for taste and adjust if salt is needed.
4. Add the washed rice and let it be buried by the stock. If stock isn’t enough, add water to cover the rice completely, then check for salt again.
5. Add the thyme and jollof spice.
Drop in just one small bay leaf and bring the pot to a boil. Once it begins to boil, reduce the heat and cook in low from now until rice cooks.
6. If you prefer to cook the rice separately and mix stew later, you can cook your rice with half the stock, use half for stew and mix them together when the rice is cooked. I like to cook everything together in one pot.
7. Let rice cook until stock dries completely, add the carrots and green peas when rice is cooked, stir and cover to dry, while pot dries up, the carrots and the peas will be cooked enough for food.in short, allow the pot to begin to like burn but not too much oh.
8. Turn off the heat and serve with fried plantain and your fried chicken. Some sauce by the side with chill drinks will be great.