Jollof rice with chicken, peppers, carrots, green beans and cabbage

Jollof rice is somewhat of an institution in West African countries. It originated in Senegal and is known in Nigeria Sierra Leone, Liberia and Ghana. This version is full of spices and has green beans, cabbage and tomatoes in the mix.

• Serves: 6
• Difficulty: medium
• Prep time: 15 - 20 minutes
• Cooking time: 45 - 60 minutes

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Ingredients

• 30 ml (2 tbsp) oil
• 8 chicken portions
• 2 onions, chopped
• ½ each red, yellow and green pepper, seeded and cut in strips
• 3- 4 cloves of garlic, crushed
• 500 ml (2 cups) Spekko Long Grain Parboiled Rice
• 60 ml (¼ cup) tomato paste
• 2-3 ripe tomatoes, chopped
• 1¼ litres (5 cups) chicken stock
• salt and freshly ground black pepper to taste
• 2 large carrots, chopped
• 100 g green beans, sliced
• 1 small cabbage, finely shredded

Method

1. Heat oil in a large pot over medium heat and brown chicken. Spoon out and set aside.
2. Sauté onions and peppers until onions are soft and add garlic. Sauté for a few minutes, then add rice and fry for another few minutes.
3. Stir in tomato paste and tomatoes and cook for 3 minutes.
4. Add chicken pieces and stock. Season to taste, cover and simmer for 20 minutes.
5. Stir in carrots, beans and cabbage and simmer for another 15-20 minutes or until the rice is tender and the chicken is cooked. Season to taste and serve.