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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Jollof rice is a West African casserole of rice and various meats. -Nikolina Jonah, Frankfort, KY Ingredients:
1 1/2 teaspoons paprika |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon freshly ground black pepper |
1 pound skinless, boneless chicken thighs, cut into (2-inch) pieces |
1 pound veal stew meat |
cooking spray |
1 1/2 cups finely chopped onion |
1 cup finely chopped green bell pepper |
3/4 teaspoon dried thyme |
1/4 teaspoon ground red pepper |
1 bay leaf |
1 1/2 cups uncooked pearl barley |
2 1/2 cups fat-free, less-sodium chicken broth |
1 cup finely chopped tomato |
1 (10-ounce) can no-salt-added tomato puree |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl. Sprinkle chicken and veal evenly with 1 3/4 teaspoons spice mixture. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and veal to pan; cook 5 minutes, turning to brown on all sides. Remove chicken mixture from pan; keep warm.
3. Decrease heat to medium. Add onion and bell pepper to pan; cook 5 minutes, stirring frequently. Add remaining spice mixture, thyme, red pepper, and bay leaf to pan; cook 1 minute, stirring occasionally. Add barley; cook 1 minute, stirring constantly. Add broth and remaining ingredients; bring to a boil. Stir in chicken mixture. Cover and simmer 10 minutes, stirring occasionally.
4. Bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes; discard bay leaf.
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