New Tradition Jolof Rice

New Tradition Jolof Rice

Ingredients :
- 1 c dried black eyed peas, picked over -
- 3 quarts water -
- 1/3 cup vegetable oil -
- 1-3 lb chicken, cut into 8 pieces -
- 2 large onions, chopped -
- 4 garlic cloves, minced -
- 3 T grated fresh ginger -
- 1 T curry powder -
- 1/2 t cayenne powder -
- 1-1/2 cups canned, crushed tomatoes -
- 2 T tomato paste -
- 1 T salt -
- 2-1/2 c long grain brown rice -
- 8 medium carrots, cut into 1-1/2 inch thick rounds -
- 1/2 lb green beans, trimmed -

How to Prepare :
1. Combine the black eyed peas with enough water to cover by 1 inch in a large saucepan. Bring to a boil over high heat and cook for 1 minute. Then remove the pan from the heat, cover and let stand for one hour. Drain the peas well.
2. Then place the black eyed peas in a 5 quart Dutch oven and add the 3 quarts of water, bring to a boil over high heat, reduce the heat to medium and then cook for 15 minutes. Drain the peas in a colander set over a large bowel, reserving both the peas and 4 cups of the cooking liquid; discard the remaining cooking liquid.
3. Heat the oil in a 5 quart flameproof casserole. In batches, add the chicken and cook over medium-high heat, turning often, until browned on both sides (about 6 minutes per batch).
4. Using tongs, transfer the chicken to a plate and set aside. Add the onions, garlic and ginger to the casserole and cook over medium-high heat, stirring often until softened (about 4 minutes).
5. Add the curry powder and cayenne, and stir for 1 minute. Then stir in the reserved cooking liquid, crushed tomatoes, tomato past and salt; bring to a boil. Reduce the heat to medium-low, cover and cook for 10 more minutes.
Serve.


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