Tag: Cameroonian
Jollof Rice with Chicken
Jollof Rice with Chicken
You don’t know what you’re missing until you’ve eaten rice that’s baked in the oven. Jollof rice with chicken is happens to be one of the most popular dishes all over West African countries; originating from Senegal. This is a great dish to make if you’re feeding a lot of people since it all is cooked in one baking dish. The rice is baked in a tomato broth with peas, carrots, onions, and garlic, with chicken pieces layed across the top. With baking rice in the oven, the outside develops a crust with the inside being moist and fluffy, absorbing the chicken juices. This is so good that having seconds is inevitable.
Ingredients
Chicken Seasoning
- 6 bone in chicken thighs
- 2 tsp salt
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp chicken bouillon powder
- 2 tbsp vegetable oil
Jollof Rice
- 1 medium onion diced
- 6 garlic cloves minced
- 2 cups basmati rice washed
- 15 oz canned tomato sauce puréed
- 3 cups chicken stock
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp cayenne pepper
- 1 cup frozen peas and carrots
Instructions
- Mix all of the chicken thigh seasoning ingredients together.
- Season the chicken thighs. Make sure to season under the chicken skin.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the chicken thighs skin side down.
- Brown the chicken for 5 minutes a side. Remove the chicken from the pan.
- Mix all of the rice ingredients together in a 9” x 13” baking dish.
- Place the chicken thighs on top of the rice. Cover the pan with foil. Place in a preheated 350 degree oven for 1 hour.
- Remove from the oven.
- Take the chicken off the top of the rice. Give the rice a stir. Place the chicken back on top of the rice and cook covered for another 30 minutes.
- Take the pan out of the oven. Let rest for 15 minutes before serving.
African Scotch Eggs
African Scotch Eggs
This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Ingredients
- 8 hard boiled eggs
- 1/2 tsp yeast
- 1/4 cup warm water
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/3 cup whole milk
- 2 cups flour
- 1/2 tsp gatlic powder
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 oz melted butter
- oil for frying
Instructions
- Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
- Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
- On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
- Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
- Fold over and crimp the edges. Then roll it into an egg shape.
- Let the dough sit and rise for 30 minutes.
- Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
- Fry for 5 minutes in total, flipping the eggs half way through the cooking time.
- Drain on paper towel.
- Serve with your favorite hot sauce.
