Nigerijski Jolof pirinač sa piletinom* Nigerian Joloff Rice

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Ovo je jedno vrlo aromatično jelo. kome skoro da nije potreban dodatak mesa. 

Sastojci

3 Kašike ulja
1/2 glavice crnog luka, iseckanog
1 konzerva paradajza ( 720 ml)
1 konzerva kokosovog mleka (720  ml)
3 šolje polu skuvanog pirinča
Mešavina biljnog začina
so i biber po ukusu
1 babura, iseckana
2 šarfgarepe, isečene na kolutove
750 g piletine
1 šolja vode
1 Kašika karija
3 ćena belog luka, iseckanog
300 ml bistre supe
1 kašičica kajenskog bibera

Priprema


Stavimo piletinu u tepsiju, pošto smo je prethodno dobro utrljali mešavinom začina.
Pečemo sa svih strana oko 5 minuta,dodamo vodu , poklopimo i krčkamo oko 15 minuta pa sklonimo na stranu

Predgrejemo rernu na 200 stepeni Celzija. Stavimo tepsiju u rernu i pečemo oko 30 minuta.

Zagrejemo 3 Kašike ulja u tiganju, pa dodamo luk i prodinstamo. Dodamo papriku i šargarepu i sve dinstamo. pa dodamo kokosovo mleko i začine.

Sve ovo prespemo u polukuvani pirinač, dodamo paradajz, i bistru supu, pa mešajuči nekoliko minuta sve sjedinimo. Prespemo u tepsiju sa pirinčem i vratimo u rernu da se malo zapeče , oko 5 minuta na 200 stepeni C.

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Nigerian Joloff Rice with chicken

This aromatic rice is almost meal in itself. Very popular dish in Nigeria but made it worldwide. Worth Trying.



Create

1. Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
2. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
5. Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
6. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy about 5 minutes.
7. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with fried plantains and serve with chicken.
8. Ingredients

• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 1 (14 ounces) can tomato sauce
• 1 (14 ounces) can coconut milk
• 1 teaspoon herbes de Provence
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 3 cups parboiled rice 
• 750 g chicken
•  pieces

• 1/2 large onion, diced
• 1 (2 inches) piece fresh ginger root, peeled and thinly sliced
• 2 cubes chicken bouillon, crushed
• 2 cloves garlic, diced
• 1 tablespoon curry powder, or more to taste
• • 1 teaspoon herbes de Provence
  • freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup water