Nasratu \u201cNancy\u201d Kamara\u2019s Jollof Rice with Chicken<\/p>\n
Jollof Rice<\/b>
\n2 tbsp oil
\n1 medium onion
\n1\/2 tsp dried thyme
\n2 tsp minced garlic
\n2 c uncooked basmati rice
\n8 oz canned puree tomato sauce
\n3 c (chicken stock (or water)
\n1 tsp salt
\n1 tsp paprika
\n1 tsp white pepper
\n1\/2 to 1 tsp chicken bouillon
\n1\/2 lb or more vegetables (carrots, peas, green beans)
\nscotch bonnet or hot pepper<\/p>\n
Chicken Thighs
\n<\/b>2 1\/2 to 3 lbs chicken thighs, about 5-6
\n2 tsp salt
\n2 tsp onion powder
\n1\/2 tsp dried thyme or oregano
\n1 tsp garlic powder
\n1 tsp smoked paprika
\n1\/2 tsp white pepper
\n1\/2 tsp cayenne pepper
\n1\/2 tsp chicken bouillon (can replace with salt)<\/p>\n
Chicken Thighs<\/strong> Jollof Rice<\/strong> Nasratu \u201cNancy\u201d Kamara, The SEED School of Washington, D.C.,\u00a0 Kitchen Supervisor<\/p>\n","protected":false},"excerpt":{"rendered":" Read More<\/p>\n","protected":false},"author":28,"featured_media":17674,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17672"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17672"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17672\/revisions"}],"predecessor-version":[{"id":17675,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17672\/revisions\/17675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17674"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.
\n2. Sprinkle both sides with generous amount of spice blend. Or you may use salt and pepper or your favorite spice mix.
\n3. Add about 2 tbsp of oil to skillet, Dutch oven, or oven-safe pot\/pan.
\n4. Brown chicken on both sides for about 3 mins each. Be very careful with the chicken, it shouldn\u2019t burn.<\/p>\n
\n1. Pre-heat oven 350\u00b0F (176\u00b0C).
\n2. Put rice into a large bowl, cover with cold water, and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
\n3. Remove from the pan and set aside.
\n4. Remove excess oil from the pan and leave approximately about 2-3 tbsp oil.
\n5. Add onions, thyme, garlic, and saut\u00e9 until soft but not golden, about 2-3 mins. Add rice and stir for another 2 mins.
\n6. Gently pour tomato sauce, and add all the remaining
\ningredients: chicken stock, paprika, white pepper, salt, and bouillon EXCEPT the vegetables. Add the chicken back and bring to a boil.
\n7. Place in pre-heated oven and cook for about 20 mins then throw in vegetables and cook for another 10-15 mins.
\n8. Remove let it cool and serve.<\/p>\n