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Joloff chicken with rice

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 11
Servings 4


  • 4
    chicken hindquarters (thigh with drumstick)
  • 2
    cloves garlic, crushed
  • 5
    dried thyme
  • 30
    sunflower oil
  • 1
    onion, chopped
  • 15
    tomato paste
  • 410
  • 450
    chicken stock
  • 1
    green or red chilli, seeded and finely chopped
  • 375
    American rice
  • freshly chopped parsley, to garnish


1. Rub chicken with garlic and thyme and set aside. 2. Heat oil and sauté onion until transparent, then add tomato paste and tomatoes. Cook over moderate heat for 15 minutes until mixture is well reduced, stirring occasionally. 3. Add chicken portions and cook for 10 minutes. Add stock and chilli. Bring to the boil and simmer for 5 minutes. 4. Place rice in a separate saucepan. Scoop out 300 ml of sauce and stir into rice. 5. Cook rice, uncovered, until all the liquid has been absorbed, about 20 minutes. 6. Meanwhile, place chicken portions on a warmed serving plate. Allow sauce to simmer until reduced by half. Pour over chicken and serve on a bed of rice. Garnish with parsley.

Read more on: poultry

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