Jollof Rice with Chicken from Ghana

Name: Jollof Rice with Chicken from Ghana
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: African
Ingredients: 1 bay leaf; ½ teaspoon freshly ground black pepper; 4-5 carrots, scraped and sliced into thin rounds (1½ cups); 5 tablespoons cooking oil (I used canola); 1 teaspoon curry powder (I use Madras Curry Powder); 1 tablespoon minced garlic, divided; 1 tablespoon finely minced or grated ginger root, divided; 2 teaspoons kosher salt, divided; 3-4 cups low-salt chicken broth, divided; 1 cup frozen peas, defrosted; 1 red bell pepper, trimmed of ribs and seeds, chopped (1½ cups); ½ teaspoon Aleppo pepper or crushed red pepper flakes; 2 pounds boneless skinless chicken breast, cut into 1½-inch cubes; 1 6-oz can tomato paste; 2 cups tomato puree (I use San Marzano plum tomatoes and puree them in a blender); 2 cups long grain raw long-grain white rice, rinsed; 1 medium yellow onion, finely chopped (1 cup)

Ready in 1h
Serves 6
604 calories
69.01g carbs

The recipe Jollof Rice with Chicken from Ghanan is ready in around 1 hour and is definitely an amazing gluten free and dairy free option for lovers of African food. This main course has 604 calories, 43g of protein, and 17g of fat per serving. This recipe serves 6. For $2.96 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. If you have onion, tomato paste, carrots, and a few other ingredients on hand, you can make it. 192 people were glad they tried this recipe. It is brought to you by Panning The Globe.

17 ingredients

1 bay leaf
1/2 tsps pepper
4 carrots
5 tbsps cooking oil
1 tsp curry powder
1 tbsp garlic
1 tbsp ginger root
2 tsps kosher salt
3 cups low-salt chicken broth
1 cup peas
2 cups bell pepper
1/2 tsps pepper flakes
2 lb chicken breast
6 oz tomato paste
2 cups tomato puree
2 cups rice
1 cup onion

Instructions

Marinate the Chicken: In a large bowl, toss chicken with 1 teaspoon of the garlic, 1 teaspoon of the ginger, teaspoon salt, teaspoon Aleppo or crushed red pepper, and teaspoon black pepper. Leave to marinate for 10 minutes.Brown the Chicken: Preheat oven to 350F.
Heat 2 tablespoons oil over medium high heat in a large heavy oven-ready pot or Dutch oven, with a lid.
Add half the chicken and cook for about 3 minutes, tossing occasionally, until lightly browned but not cooked through.
Transfer to a plate.
Add 2 more tablespoons of oil to the pot and repeat with the rest of the chicken.
Add the Rest of the Ingredients and