African
micah's African Jellof rice
Ingredients:
Chicken, cut into pieces –- 2-3 Boneless Chicken Breasts
Water or stock -– Around 6 cups
Habanera---2-5 (Mild-Hot)
Garlic, minced -- 2 cloves
Cajun Spice- - 1 Tablespoon
Tomato paste -- 1 8oz can
Coconut Milk- 1 400mL can
Ginger---1 root
Oil– 5 Tablespoons
Onions, chopped -- 1
Red, yellow, green, orange bell peppers, chopped –- 3-4
Rice -- 3 cups (Half Cooked)
Tomatoes, chopped – 2-4 Tomatoes
Frozen Vegetables Mix (peas, carrots, whole kernel corn, green beans, lima beans)--4-6 cups
Cabbage, chopped – 1-2 cup (Optional, amount dependent on mixed vegetables)
How To:
1. Half boil 3 cups of rice. (1 cup rice = ½ cup water)
2. Bake, boil, or George Foreman the chicken. Cut up the chicken into small pieces.Place Chicken pieces in a large pot, add the water/stock (Stock could be a Maggie or Bouillon broth, 3-5 cubes) and your 2 habaneras. (Add more or less for spice) Bring to a boil, reduce heat to low and simmer for 20 minutes.
3. *Put the garlic, ginger, coconut milk, tomato paste, and Cajun spice (Chilli powder would also work) into blender. Blend until mixed.
4. Heat 5 tablespoons oil over medium flame; add the onion and sauté until the onions are soft, about 4-5 minutes. Add peppers and sauté for another 4-5 minutes.
5. Pour mixture from blender + onions/peppers into LARGE pot and stir for 2-4 minutes.
6. Stir the rice into the onions and peppers and heat through for another 1-2 minutes. Add the chopped tomatoes and let them cook down for 2-3 minutes.
7. Take the habaneras out of the chicken pot and then pour in the chicken with its simmering liquid into the rice pot. Add vegetables. (Add cabbage now if you choose to). Season with salt and pepper (If needed). Bring to a boil, reduce heat to low, cover tightly and simmer until rice and vegetables are cooked, about 10-15 minutes. Stir occasionally to prevent rice sticking to bottom of pot.
8. Remove from heat, let cool before serving. (Ten minutes)
*(Note; Depending on your choice of spice and pepper, you can put the peppers in @ step 3!)
Chicken, cut into pieces –- 2-3 Boneless Chicken Breasts
Water or stock -– Around 6 cups
Habanera---2-5 (Mild-Hot)
Garlic, minced -- 2 cloves
Cajun Spice- - 1 Tablespoon
Tomato paste -- 1 8oz can
Coconut Milk- 1 400mL can
Ginger---1 root
Oil– 5 Tablespoons
Onions, chopped -- 1
Red, yellow, green, orange bell peppers, chopped –- 3-4
Rice -- 3 cups (Half Cooked)
Tomatoes, chopped – 2-4 Tomatoes
Frozen Vegetables Mix (peas, carrots, whole kernel corn, green beans, lima beans)--4-6 cups
Cabbage, chopped – 1-2 cup (Optional, amount dependent on mixed vegetables)
How To:
1. Half boil 3 cups of rice. (1 cup rice = ½ cup water)
2. Bake, boil, or George Foreman the chicken. Cut up the chicken into small pieces.Place Chicken pieces in a large pot, add the water/stock (Stock could be a Maggie or Bouillon broth, 3-5 cubes) and your 2 habaneras. (Add more or less for spice) Bring to a boil, reduce heat to low and simmer for 20 minutes.
3. *Put the garlic, ginger, coconut milk, tomato paste, and Cajun spice (Chilli powder would also work) into blender. Blend until mixed.
4. Heat 5 tablespoons oil over medium flame; add the onion and sauté until the onions are soft, about 4-5 minutes. Add peppers and sauté for another 4-5 minutes.
5. Pour mixture from blender + onions/peppers into LARGE pot and stir for 2-4 minutes.
6. Stir the rice into the onions and peppers and heat through for another 1-2 minutes. Add the chopped tomatoes and let them cook down for 2-3 minutes.
7. Take the habaneras out of the chicken pot and then pour in the chicken with its simmering liquid into the rice pot. Add vegetables. (Add cabbage now if you choose to). Season with salt and pepper (If needed). Bring to a boil, reduce heat to low, cover tightly and simmer until rice and vegetables are cooked, about 10-15 minutes. Stir occasionally to prevent rice sticking to bottom of pot.
8. Remove from heat, let cool before serving. (Ten minutes)
*(Note; Depending on your choice of spice and pepper, you can put the peppers in @ step 3!)
