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Getting ready Jollof rice the Ghana Style ought not be a troublesome undertaking. Jollof rice is a well known sustenance delighted in by a ton of Ghanaians, Nigerians, and other West Africans. It can be set up in a few different ways; can be made with meat, vegetables, or tofu. The particularly hued rice is regularly appreciated at dinnertime, and furthermore served at different gatherings, commitment and weddings.

Fixings:

4 measures of rice

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8 pieces of Chicken thighs and drum stickes

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3 large onionsPepper, garlic, ginger (amount optional)Chicken seasoning/flavoring of decision

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2 cups mixed veggies

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1 can Tomato Plumps &Tomato puree and Salt to taste.Maggie block( discretionary)

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Salt

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Ventures To Follow:

Plan chicken, wash and pat dry.

Add salt to season

Mix some onion,ginger, garlic and pepper

Add to the chicken, include chicken season on the off chance that you need.
Steam chicken for about 10-12 min.

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Put together stout tomatoes, with some onion and pepper contingent upon how hot you need your Jollof rice.

Cut the rest of the onions into medium sizes.Start making the stew or sauce by singing the cut onions in around 3 table spoons of veggie oil and permit to cook for around 2 mins

Include 4 tablespoons of tomato puree and continue mixing for around 8 min till it is decreased.

Include the mixed tomato blend and permit to cook and decrease for around 10 more minutes, Stirring intermittently.

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When the steamed chicken is prepared, strain out the stock and permit to cool.

Profound sear chicken for the brilliant darker hard wrap up.

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Put the seared chicken aside.Add the stock to the stew and permit to cook for around 5 minutes

Add your chicken to the stew (discretionary as chicken can be served independently when the Jollof rice is finished).

Include the blended veggies and cook for two or three minutes (scoop some stew out if liked to be presented with Jollof rice later).
Include the rice and decrease the warmth to low.

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Cover the rice with kitchen thwart and enable the nourishment to steam through.

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