Liberian Jollof Rice

Name: Liberian Jollof Rice
Ingredients: 2 large chicken breasts, cut into cubes; Salt to taste; Chile powder to taste; 1 cup vegetable oil; 1 large sweet onions, neatly chopped; 2 pounds boiled pork or beef, cut into cubes; 2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained; 2 medium-size cans of tomato paste; 4 chicken bouillon cubes, crushed; 3 pounds steamed shrimp (optional); 2 cups diced bell pepper; 5 cups rice, rinsed

Ingredients

2 large chicken breasts, cut into cubes
Salt to taste
Chile powder to taste
1 cup vegetable oil
1 large sweet onions, neatly chopped
2 pounds boiled pork or beef, cut into cubes
2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained
2 medium-size cans of tomato paste
4 chicken bouillon cubes, crushed
3 pounds steamed shrimp (optional)
2 cups diced bell pepper
5 cups rice, rinsed

Steps

Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes.
In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot.
In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken.
Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes.
Add the rice, stir well, and cook over low heat for about 40–45 minutes.
Serve hot.

More recipes with chicken, chile peppers, onion, pork, corn, tomato paste, broth or stock, bell pepper or rice

Adapted from “Liberian Jollof Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.