Afro/caribbean Jellof rice

Mexican Jellof Rice

 

 

This is an Afro-Caribbean and Mexican recipe, its quite delicious, it gives a twist to the regular way of making rice. The best result is got, when used home made stock. So, am gonna be doing that for this recipe.

 

Ingredients:

6 chicken thighs washed

3/4tbs seasoning salt

1/2tsp curry

1/2tsp thyme

3 small size bouillon cubes cubes or 1 medium size

 1/4 tsp minced jalapeno pepper or black pepper

1 clove garlic minced

2 medium size onions chopped

21/2cups of long grain brown rice

1 small can tomatoes paste(about 185ml)

1/2 cup of oil

salt to taste.

 

Preparation:

 

Step 1

Making the stock: Add the first 7 ingredients and half of the onions to a clean pot, and add about 2cups of water,and bring to boil, reduce the heat to medium allow to simmer for 30-35 minutes. Separate the meat, you can either roast or use it as is, to serve the rice later. Now the stock is ready to be used.

 

Step 2

 

Wash and parboil the rice to reduce the starch level, (IE add enough water that will cover the rice in a clean pot, bring to boil, wash and add the rice into the boiling water, allow to boil for about 2-3minutes), rinse and set aside on a sieve.

 

Step 3

 

Saute' the rest of the onions with the oil in a frying pan, add the tomato paste and fry, turning constantly to avoid burning. It will take like 20-25 minutes of frying or until the paste appears to still be bubbling when scooped out with the spoon. set aside.

 

Step 4

 

 Put the stock back on the fire, add the fried tomato paste to the stock, bring to a boil, add the parboiled rice, stir to mix everything up, check for salt( you always add a little more salt if its not enough already).  If the water in the rice did not cover it, you can add more water, cover and bring to boil, and reduce the heat to medium. Check the rice after 10-15 minutes to find out if the rice is tender enough, you can sprinkle a little more water if not. When the water is completely dried, and the rice done,  stir it and turn off the heat. You can now serve. Hurrah!