Jollof Rice Fiesta!

It's the beginning of that festive period I keep looking forward to. Part of the longing for this time is because I know I'm gonna be satiated with food long before the Christmas celebrations are over.
Which is why I want to pass on some of that feeling here. I just can't wait for the time to arrive when I'll be asked to bring my plate and come get my bowl of hot steaming Jollof Rice. The best part is when the neighbors start sending in their own versions of the rice.
Christmas is definitely my favorite time of the year!
So to those who want to partake of this ecstasy, I made this up for you. It's quite easy to follow but you could visit the site listed underneath to learn more.
HOW TO MAKE JOLLOF RICE

Ingredients
3¾ cups (750g) long grain parboiled rice
2-3 cups Tomato Stew
Chicken (whole chicken, drumsticks or chicken breast)
Pepper and salt (to taste)
2 medium onions
3 Knorr cubes
2 teaspoons thyme
2 teaspoons curry powder (Nigerian curry powder)

Before You Begin The Jollof Rice

Prepare the tomato stew. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.
If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is definitely tastier. When done, grill it in an oven. You may also fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.
Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Rinse the parboiled rice and put in a sieve to drain.

Cooking Directions

Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.
Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
If you parboiled the rice as described at parboiling rice for cooking jollof rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.

Serve with fried plantain,fried eggs, or whatever sensation you can think of.

You can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice.

Read more at http://www.allnigerianrecipes.com/rice/nigerian-jollof-rice.html#kel1l1i7aHHMArYr.99