Made with AI
Ghana Jollof Rice with Gizzard
Ingredients
- long-grain parboiled rice2 cups
- chicken gizzards1 pound
- vegetable oil0,25 cup
- large onion1 whole
- garlic2 cloves
- ginger1 tablespoon
- diced tomatoes14 ounces
- tomato paste2 tablespoons
- thyme1 teaspoon
- curry powder1 teaspoon
- paprika1 teaspoon
- scotch bonnet pepper1 whole
- chicken broth4 cups
- mixed vegetables (carrots, peas, green beans)1 cup
- saltto taste
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Set aside.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- 3
Add the minced garlic and ginger, and sauté for another minute until fragrant.
- 4
Stir in the diced tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally.
- 5
Add the thyme, curry powder, and paprika, and mix well.
- 6
Add the chicken gizzards to the pot and cook for about 10 minutes, stirring occasionally.
- 7
Pour in the chicken broth and bring to a boil.
- 8
Add the rinsed rice, whole scotch bonnet pepper, and salt to taste. Stir well.
- 9
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 10
Add the mixed vegetables, stir, and cook for an additional 5 minutes.
- 11
Remove the scotch bonnet pepper before serving.
- 12
Fluff the rice with a fork and serve hot.
