If using chicken or any protein, wash and cut it into bite-sized pieces. Season with salt, pepper, and any desired spices. Heat a large pot or Dutch oven over medium-high heat, add a tablespoon of oil, and sear the chicken until browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the remaining oil and sauté the chopped onions until they become translucent.
Add the minced garlic and grated ginger to the pot, and cook for about a minute until fragrant.
Pour in the blended tomato, bell pepper, and scotch bonnet pepper mixture. Cook the mixture on medium heat for about 15-20 minutes, stirring occasionally, until it thickens, deepens in color, and the oil begins to separate from the sauce.
Add the ground cayenne pepper, paprika, thyme, curry powder, white pepper, nutmeg, and bay leaves to the pot. Stir well to incorporate the spices into the sauce.
Return the seared chicken (or other protein) to the pot and mix it with the sauce.
Wash the rice thoroughly until the water runs clear, then drain the excess water.
Add the washed rice to the pot, and stir until the rice is well coated with the sauce.
Pour in the chicken or vegetable broth and tomato sauce. Season with salt and pepper to taste. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Add the frozen mixed vegetables to the pot and gently stir them into the rice. Cover the pot again and let it simmer for an additional 5-10 minutes until the vegetables are heated through.
Once the rice and vegetables are fully cooked, remove the pot from the heat.
Let the Jollof rice rest for a few minutes, then fluff it with a fork.
Garnish with fresh cilantro or parsley (if desired) and serve hot with fried plantains or your favorite side dishes.
Ingredients:
2 cups of basmati rice
1 pound chicken or any protein of your choice (optional)
1 large onion, finely chopped
3-4 medium-sized tomatoes, blended to a smooth paste
1 bell pepper (green or red), blended to a smooth paste
2-3 scotch bonnet peppers (adjust to your preferred spice level), blended to a smooth paste
3 cloves of garlic, minced
1-inch piece of fresh ginger, grated
1/2 cup vegetable oil
1 teaspoon ground cayenne pepper (optional, for extra heat)
1 teaspoon ground paprika
1 teaspoon ground thyme
1 teaspoon ground curry powder
1 teaspoon ground white pepper
1 teaspoon ground nutmeg
2 bay leaves
4-5 cups chicken or vegetable broth
1 cup canned tomato sauce
1 cup frozen mixed vegetables (peas, carrots, corn)
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Fried plantains for serving (optional)
Enjoy your delicious and flavorful Jollof rice!
