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Jollof Rice | New Soul Kitchen

Jollof Rice

Source: Powerhouse Productions / Powerhouse Productions

Recipe courtesy of Chef Jernard Wells

Ingredients

  • 1 Lg red bell pepper diced
  • 1 Lg green bell pepper diced
  • 1 Lg onion diced
  • 2 Lg tomatoes diced
  • 1 medium Jalapeño diced
  • 1 lb. boneless skinless chicken thighs cut into 1-inch chunks
  • 2 tbs olive oil
  • ½ tsp pepper
  • ½ tsp salt
  • ½ tbs chili powder
  • Pinch of cayenne
  • ½ tbs smoked paprika
  • 1 tbs ground ginger
  • 1 tbs chopped garlic
  • ½ tbs palm sugar
  • 1 cup frozen diced carrots
  • 1 cup frozen diced peas
  • 2 tbs tomato paste
  • 4 cups chicken stock
  • 2 ½ cups jasmine rice
  • 1 lb. large peeled deveined shrimp

Instructions

  1. Place a large / deep skillet over medium high heat and coat with olive oil, add the chicken chunks to the pan and season with salt and pepper to taste and cook for 1 -2 minutes. (move chicken to the side of the pan before adding vegetables)
  2. Next, add the onions, peppers and jalapenos to the pan and cook for 1-2 minutes. Add the chili powder, cayenne pepper, smoked paprika, ground ginger, chopped garlic, palm sugar, and stir until all ingredients are evenly combined and mixed together. Add the carrots and peas and tomato paste and mix well.
  3. Next, add the chicken stock, season with salt and pepper to taste, add the rice and mix well, cover pan with a lid and let cook on low for 25 minutes, add the shrimp mix well again and cover pan again for cook for 5 minutes.
  4. Remove from heat and let rice rest in the pan for another 5- 10 minutes until tender.

RELATED TAGS

Chef Jernard Jernard Wells jollof jollof rice New Soul Kitchen New Soul Kitchen recipes

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