Chicken jollof rice recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ingredients                                                 Handy measure

Rice                                                           2 cups

Chicken                                                     1 medium

Fresh tomato                                            4 large

Tinned tomato, optional                            2 table spoons

Onion                                                        1 medium

Fresh red pepper, ground                         ½ tea spoon

Salt                                                            2 tea spoons

Vegetable oil                                              ¼ cup

Directions

1. If an undomesticated chicken, old layer or guinea fowl is used, the chicken should be covered with salted water and boiled until half cooked before adding to the rice. Vegetable oil should be used in the preparation of this meal.
2. If the chicken is of a tender broiling or frying type, it can be cooked directly with the rice and no vegetable oil will be needed.
3. Grind the onion, tomato and fresh pepper. Make up to 4 cups by adding chicken broth or water.
4. Boil all the ingredients together except the rice.
5. Add the rice and chicken and return to boil. Turn the heat to its lowest and cover tightly.
6. Gently stir the jollof rice to loosen the rice grains and cover it again and allow to rest for an hour to blend the flavors well.
7. Serve with dodo as a special occasion meal. Try adding a vegetable salad to this combination.