*  Exported from  MasterCook  *
                     JOLLOF RICE (WEST AFRICAN PAELLA)
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Ethnic
                 Poultry                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Bonnie Bracey GRWP92A
    1                    Chicken -- (or more)
    6                    Medium onions -- chopped
    6                    Green bell peppers -- chopped
      1/2   lb           Shrimp -- (more or less)
      3/4   c            Carrots -- chopped
      3/4   c            Stringbeans -- broken into
      3/4   c            Peas
    6                    Tomatoes -- chopped
    1       t            Salt
      1/2   ts           Fresh ground pepper
    1                    Sprig of thyme -- crushed, or
                         -one tsp of dried thyme
    4       c            Rice -- (more or less)
      1/4   c            Tomato paste -- (or more)
                         Oil -- for frying
    1 1/2   ts           Cayenne pepper
   You can put in as many kinds of meat or vegetables as
   you like or can afford into this dish. Shrimp makes an
   extravagant but wonderful addition. Use a heavy pot or
   a large cast iron skillet to discourage burning.
   Stirring often is the key to successwith this dish.
   Use a large wooden spoon. Cover the pot tightly.
   Skin, debone and chop the chicken into 1 inch square
   pieces. In a heavey pot, large enough to hold
   everything, brown the chicken in oil. Add onions and
   peppers. Cook over medium heat for 5 to 10 minutes.
   Meanwhile, in a separate skillet, saute the shrimp in
   a small amount of oil and precook the carrots, beans,
   and peas (or other vegetables of your choice) until
   they are about half done ( 5 minutes or so). Drain the
   vegetables and add to the chicken pot along with the
   shrimp, tomatoes, salt, pepper and thyme. Reduce heat
   to low and simmer for 5 minutes.
   Combine rice with tomato paste, which should coat the
   rice grains without drowning them. (In the finished
   dish, the rice should be tinted orange, too much
   tomato paste will make it red.) Stir the coated rice
   to the pot and continue to simmer, adding water
   sparingly, as needed, to avoid burning. When the meat,
   rice and vegetables are tender, the Jollof Rice is
   ready to serve.
                    - - - - - - - - - - - - - - - - - -