Jollof Rice

Name: Jollof Rice
Total time: 80
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 large onion, sliced; 2 (14.5 ounce) cans stewed tomatoes; 0.5 (6 ounce) can tomato paste; 1 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon cayenne pepper; 0.5 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 1 teaspoon chopped fresh rosemary; 2 cups water; 1 (3 pound) whole chicken, cut into 8 pieces; 1 cup uncooked white rice; 1 cup diced carrots; 0.5 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces; 0.25 teaspoon ground nutmeg

Recipe by EEANDOH from allrecipes.com

1 Hr. 20 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
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1 large onion, sliced
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2 (14.5 ounce) cans stewed tomatoes
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0.5 (6 ounce) can tomato paste
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1 teaspoon salt
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0.25 teaspoon black pepper
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0.25 teaspoon cayenne pepper
•

0.5 teaspoon red pepper flakes

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1 tablespoon Worcestershire sauce
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1 teaspoon chopped fresh rosemary
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2 cups water
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1 (3 pound) whole chicken, cut into 8 pieces
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1 cup uncooked white rice
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1 cup diced carrots
•

0.5 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
•

0.25 teaspoon ground nutmeg

Instructions

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.