Abdoulie’s Jollof Rice 2

Instructions

1. Chicken, best 3 - 5 pieces, pointed peppers (paprika), onions and garlic.
2. Peel and chop the garlic and place it in a generous amount of relatively hot oil. It should not be too hot, because the chicken is going to be slowly fried in it on LOW HEAT until it’s basically cooked and crispy, without it and the garlic getting burned. Add the chicken pieces and sprinkle some salt over them.
3. After a while, sprinkle pumpkin seeds and pepper over the chicken pieces. The slow cooking allows the oil and chicken to absorb the garlic and pepper aroma. Make sure to turn the chicken. In this case, this part took just over 30 minutes.
4. In the meantime, slice the pointed peppers into quarters, chop onions, zucchini ...
5. Remove the chicken from the oil and keep it warm. Add the vegetables to the remaining oil, add the tomato paste, one of the crushed Maggi cubes, paprika powder, salt and and fry for about 5 - 10 minutes.
6. Add the chicken back and let this cook for a few minutes. Remove the chicken again with most of the vegetables, once again, keeping them warm.
7. Add water, enough for the rice, about 1.4 liters (about twice the volume of the rice) in this case to the remaining oil & vegetables and rice. Add the remaining Maggi cube, crushed. Cover and let this cook, covered until the rice is almost ready. Turn up the heat until it starts boiling & then turn it back to low.
8. Place the vegetables and chicken set aside on top of the rice and let this cook for a few minutes, covered, until the rice is ready.
9. Carefully mix and turn off the heat, letting it use the remaining heat.