Liberian Jollof Rice
Liberian jollof rice is a one-pot meal that cooks rice in a rich tomato base with chicken, pork or beef, and optional shrimp. The meats are browned first and the rice then finishes slowly over low heat, so every grain takes on the savory sauce. This version makes a large batch, which suits family gatherings. The recipe is also flexible: swap in other vegetables, or add curry powder or thyme.
Instructions
Toss the cubed chicken with salt and chile powder. Let it sit for about 5 minutes so the seasoning settles in.
Heat the vegetable oil in a frying pan and brown the chicken on all sides. Move the browned chicken into a large pot.
In the same pan, fry the onion with the boiled pork or beef until the onion softens and the meat picks up a little color. Tip everything into the pot with the chicken.
Add the mixed vegetables, tomato paste, crushed bouillon cubes, bell pepper and the shrimp if you are using it. Season with salt to taste and simmer for about 10 minutes.
Stir in the rinsed rice until it is coated with the sauce. Cook over low heat for 40 to 45 minutes, until the rice is tender and has absorbed the liquid.
Serve the jollof rice hot.
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