500ml chicken bouillon (2 stock cubes and 500ml water)
500ml beef bouillon (2 stock cubes and 500ml water)
4 tablespoons peanut oil (1 tablespoon is 11g)
1 chicken, cut into serving pieces (2.5kg of chicken)
450g lean stewing beef, cubed
2 medium-size onions, peeled, chopped
1 clove garlic, peeled, minced
2 large ripe tomatoes, peeled, chopped
2 teaspoons tomato paste (1 teaspoon is 5g)
1 hot green chilli (fresh or canned), minced (approximately 15g)
200g raw long-grain white rice
1 head cabbage, washed and cut into 8 pieces
1 aubergine, peeled, cut into chunks
Instructions
heat some oil in a heavy saucepan and brown the chicken and beef.
Remove the meat from the pan and set aside
In the remaining oil, sauté the onions and garlic for a few minutes.
in deep saucepan with chicken and beef bouillons, bring to the boil
Add tomatoes, tomato paste, chillies, salt and cayenne to the
onions and garlic. Stir and cook for 5 minutes.
Add bouillon and beef to stew and simmer covered for an hour. Add
chicken and simmer covered for another 15 minutes.
Parboil the rice then add it to the meat. Stir well, cover and simmer
for another 20 minutes or until rice is cooked and the chicken is
tender.
Boil or steam the cabbage to serve on the side
Originally Submitted
12/23/2010
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