Rice Jollof

• 1/4 cups Olive Or Canola Oil
• 1- 1/2 pound Chicken Breast Cut Into Pieces
• 5 cups Chicken Or Vegetable Broth
• 2 whole Onions, Chopped
• 1 whole Bell Pepper, Chopped
• 3 cloves Garlic, Minced
• 3 cups Brown (or White) Rice- Uncooked
• 1/4 cups Tomato Paste
• 2 cups Chopped Tomatoes (can Use Diced In A Can)
• 2 cups Fresh Green Beans, Chopped (can Use Canned)
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. 1.
2. Heat the oil over medium-high flame in a large pot.
3. Working in batches, add the chicken and brown on all sides.
4. Remove the chicken to another large pot and add the water or stock.
5. Bring to a boil, reduce heat to low and simmer for 20 minutes.
6. 2.
7. While the chicken simmers, pour all but 23 tablespoons of oil out of the first pot.
8. Heat the oil over medium flame, add the onions and peppers and saute until the onions are wilted and translucent, 45 minutes.
9. Add the garlic and saute for another 12 minutes.
10. 3.
11. Stir the rice into the onions and peppers and heat through for another 12 minutes.
12. Stir in the tomato paste to coat the rice and give it a reddish hue.
13. Add the chopped tomatoes and let them cook down for 23 minutes.
14. 4.
15. Pour in the chicken and its simmering liquid into the rice pot and add green beans.
16. Season well with salt and pepper, adding more if desired.
17. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
18. 5.
19. Remove from heat, let rest another 10 minutes before serving.

olive or, chicken, chicken, onions, bell pepper, garlic, brown, tomato paste, tomatoes, green beans, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/rice-jollof/ (may not work)