This recipe comes from Soul Food by Joyce White. My daughter gave me this book for Christmas and I have thoroughly enjoyed reading the stories of the churches and the members who make up their congregations.
After reading through the ingredient list and the process for making jollof, I determined that it is very similar to a Latin American Arroz Con Pollo, a Spanish Paella, a Korean Bibimbap and definitely a Cajun/Creole Jambalaya. The word Jollof takes its name from the ancient West African kingdom, Wolof.
Don't be intimated by the ingredient list or the steps to this dish. This is a wonderful dish to let simmer on a stay at home afternoon. Sweet Harold reports this is the BEST DISH I have cooked in a very long time.
And here's where we start!
1 broiler-fryer chicken, 3 1/4 - 3 1/2 pounds (I used a mixture of B/S chicken thighs and breasts)
1/4 cup vegetable oil
1/4 cup lemon or lime juice
1 t. salt
1/2 t. freshly ground black pepper
1 pound lean boneless beef sirloin
1 onion
1 green or red pepper
2 - 3 cloves garlic
1 - 2 hot cayenne or Jamaican chili peppers
3 - 4 sprigs fresh thyme or1 t. dried thyme
3 cups chopped canned or fresh tomatoes
3 cups chicken broth or homemade chicken stock
3 T. tomato paste
1 t. salt
1/2 t. black pepper
2 bay leaves
2 T. chopped parsley
4 cups water
1 t. salt
2 cups uncooked long-grain white rice
Cut the chicken into serving pieces: the breast into halves, and the legs, thighs, and wings separated, for a total of eight pieces. Trim off as much visible fat as possible.
Rinse the chicken with cold water and then dry well with paper towels.
Heat 2 T. of the oil in a large heavy pot, at least 6 quart size. Place three or four chicken pieces at a time in the pot and brown quickly over medium-high heat, turning often.
Remove the chicken from the pan when browned and transfer to a platter or bowl. When all the chicken is browned, pour over the lemon or lime juice and then sprinkle with the salt and pepper. Set aside.
Cut the beef into 1 inch chunks. Place the beef in the pot and brown quickly on all sides, adding another tablespoon of oil if necessary. Remove the beef from the pot when browned and set aside.
Slice the onion; core and dice the pepper; mince the garlic and the chili peppers. Chop the fresh thyme or crush the dried herb. Add the remaining 1 T. of oil to the pot and stir in the vegetables and thyme. Saute over medium-low heat for 4 - 5 minutes.
Stir into the pot the tomatoes, chicken broth or stock, tomato paste, salt, black pepper, bay leaves and the parsley. Bring the sauce to a boil, reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
When the tomato sauce is done, return the chicken to the pot and simmer, covered for about 50 minutes, or until the chicken is tender and done, turning occasionally.
In another large pot or saucepan, bring the water to a boil. Add the salt and then stir in the rice. Reduce the heat to medium low and cook the rice only until it is no longer hard but not quite tender, for about 10 minutes. Watch carefully and don't cook until rice is done.
Drain the rice and return it to the pot it was cooked in. Stir into the rice about 2 1/2 cups of the tomato sauce from the chicken.
Place the pot of rice back on the heat, cover, and simmer for about 15 minutes or until the rice is tender and all the sauce is absorbed. If the rice begins to stick, add a little more sauce from the pot.
Add the beef to the pot with the chicken, submerging the pieces into the tomato sauce. Cover and cook for 15 - 20 minutes or until the meet is heated thoroughly. Remove the bay leaves and discard.
At serving, transfer the chicken and beef to a large warmed bowl, basin or platter. Pour over some of the tomato sauce.
Transfer the rice to a warm bowl or platter and let the feast begin.
1/4 cup vegetable oil
1/4 cup lemon or lime juice
1 t. salt
1/2 t. freshly ground black pepper
1 pound lean boneless beef sirloin
1 onion
1 green or red pepper
2 - 3 cloves garlic
1 - 2 hot cayenne or Jamaican chili peppers
3 - 4 sprigs fresh thyme or1 t. dried thyme
3 cups chopped canned or fresh tomatoes
3 cups chicken broth or homemade chicken stock
3 T. tomato paste
1 t. salt
1/2 t. black pepper
2 bay leaves
2 T. chopped parsley
4 cups water
1 t. salt
2 cups uncooked long-grain white rice
Cut the chicken into serving pieces: the breast into halves, and the legs, thighs, and wings separated, for a total of eight pieces. Trim off as much visible fat as possible.
Rinse the chicken with cold water and then dry well with paper towels.
Heat 2 T. of the oil in a large heavy pot, at least 6 quart size. Place three or four chicken pieces at a time in the pot and brown quickly over medium-high heat, turning often.
Remove the chicken from the pan when browned and transfer to a platter or bowl. When all the chicken is browned, pour over the lemon or lime juice and then sprinkle with the salt and pepper. Set aside.
Cut the beef into 1 inch chunks. Place the beef in the pot and brown quickly on all sides, adding another tablespoon of oil if necessary. Remove the beef from the pot when browned and set aside.
Slice the onion; core and dice the pepper; mince the garlic and the chili peppers. Chop the fresh thyme or crush the dried herb. Add the remaining 1 T. of oil to the pot and stir in the vegetables and thyme. Saute over medium-low heat for 4 - 5 minutes.
Stir into the pot the tomatoes, chicken broth or stock, tomato paste, salt, black pepper, bay leaves and the parsley. Bring the sauce to a boil, reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
When the tomato sauce is done, return the chicken to the pot and simmer, covered for about 50 minutes, or until the chicken is tender and done, turning occasionally.
In another large pot or saucepan, bring the water to a boil. Add the salt and then stir in the rice. Reduce the heat to medium low and cook the rice only until it is no longer hard but not quite tender, for about 10 minutes. Watch carefully and don't cook until rice is done.
Drain the rice and return it to the pot it was cooked in. Stir into the rice about 2 1/2 cups of the tomato sauce from the chicken.
Place the pot of rice back on the heat, cover, and simmer for about 15 minutes or until the rice is tender and all the sauce is absorbed. If the rice begins to stick, add a little more sauce from the pot.
Add the beef to the pot with the chicken, submerging the pieces into the tomato sauce. Cover and cook for 15 - 20 minutes or until the meet is heated thoroughly. Remove the bay leaves and discard.
At serving, transfer the chicken and beef to a large warmed bowl, basin or platter. Pour over some of the tomato sauce.
Transfer the rice to a warm bowl or platter and let the feast begin.
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