Jollaf Rice

Prep Time:

55 Minutes

Cook Time:

55 Minutes

Serves:

8 Servings

Level:

Intermediate

About the Recipe

Though its true origin and best version is highly debated, what's not debated is that jollaf rice is a staple dish among West African homes. In this version, we pay respect to tradition while incorporating a few modern elements of our own.

Ingredients

  • 1 lb ground Lawton’s Chicken Sausage

  • 1 large yellow onion diced

  • 1 green bell pepper diced

  • 1 Scotch bonnet or habañero pepper, stem removed, sliced into rings

  • 1-inch piece fresh ginger, skinned and grated

  • ¼ cup plus 1 tablespoon vegetable oil, divided

  • Kosher salt, to taste

  • Black pepper, to taste

  • 2 tablespoons tomato paste

  • 1 28-ounce can diced tomatoes or 2 14-ounce cans tomato sauce

  • 1 tablespoon curry powder

  • 2 teaspoons garlic powder

  • 1 teaspoon dried thyme or 2 fresh thyme sprigs

  • Sachet of (2 teaspoons each of fennel, allspice, ½ cinnamon stick and juniper berries)

  • 2 bay leaves

  • 2 cups basmati rice, rinsed and drained

  • 1 cup blanched frozen vegetables, like peas or diced carrots or a mix

  • 2 cups chicken stock

Preparation

Step 1


In the bowl of a food processor or blender, combine the chopped onion, red bell pepper, chili pepper, ginger, and 1 tablespoon of the vegetable oil and process until smooth.


Step 2


In a large pot like or Dutch oven, heat the remaining ¼ cup of oil over medium heat. Add Lawton's Chicken Sausage and cook for for 5 minutes.


Step 3


Sauté until the onion mixture begins to thicken and turn golden brown.


Step 4


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Step 5


Add the tomato paste and stir to combine.


Step 6


Continue cooking until the tomato paste turns a darker shade of brick red and begins to caramelize, 2–3 minutes.


Step 7


Add the tomato sauce, curry powder, garlic powder, thyme, bay leaves, white pepper, and season with salt and black pepper to taste.


Step 8


Stir to combine and cook until the flavors have melded, about 5 minutes.

Step 9


Simmer until the liquid has reduced by about half, 20–25 minutes.


Step 10


Add the rice, frozen vegetables, and chicken stock and stir well to incorporate evenly.


Step 11


Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover with a lid.


Step 12


Cook until the rice has absorbed the liquid, 30 minutes.


Step 13


Remove the lid and fluff with a fork.


Step 14


Remove the bay leaf and season to taste. Serve immediately.