New Tradition Jolof Rice
You can never have too many main course recipes, so give New Tradition Jolof Rice a try. One serving contains 750 calories, 36g of protein, and 34g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. A mixture of black-eyed peas, water, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.
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 tightly, and let stand for 1 hour. (Or soak the peas overnight in a large bowl with enough cold water to cover by 1 inch.)
Place the black-eyed peas in a 5-quart Dutch oven and add the 3 quarts water. Bring to a boil over high heat, reduce the heat to medium, and cook for 15 minutes.
Drain the peas in a colander set over a large bowl, reserving both the peas and 4 cups of the cooking liquid; discard the remaining cooking liquid.
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 all sides, about 6 minutes per batch. 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.
Add the curry powder and cayenne, and stir for 1 minute. Stir in the reserved cooking liquid, crushed tomatoes, tomato paste, and salt; bring to a boil. Stir in the brown rice, reserved black-eyed peas, and carrots, and return to a boil. Reduce the heat to medium-low, cover, and cook 10 minutes. Return the chicken to the casserole, cover, and cook for 15 minutes.
Stir the green beans into the rice mixture, cover, and transfer the casserole to the oven.
Bake until the rice is tender and the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 30 minutes.
Remove the casserole from the oven and let stand 15 minutes before serving.
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