METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Ghanaian Jollof rice and chicken with coleslaw
2022-02-07
https://www.metro.ca/userfiles/image/recipes/riz-jollof-ghanéen-poulet-salade-chou-11840.jpg
PT45M
PT3H00M
PT3H45M
Baked Chicken:Place your raw drumsticks in a bowl.Add all your dry seasoning to your chicken.Add minced ginger and garlic to your chicken.Mix and coat chicken thoroughly.Cover with plastic wrap and let marinate in the fridge for 1 hour and up for 3 hours.Bake at 400 degrees Fahrenheit for 40 minutes until chicken is nicely browned and well done.Coleslaw:Mix your shredded carrot, thinly sliced cabbage, thinly sliced onion, apple cider vinegar, coleslaw dressing, salt and pepper in a bowl.Cover, let rest in the fridge for 30 minutes so flavour amalgamates and serve cold.Jollof Rice:Make sure you prep all your ingredients as indicated, slicing onion, blending tomato and blending aromatics and setting aside.In a Dutch oven on medium heat, add your oil, and sliced tomatoes. Stir for 5 minutes until onions begin to lightly brown and soften.Add all your seasoning, paprika, bay leaf, garlic powder, onion powder, ginger powder, curry powder, nutmeg, chicken bouillon, salt and mix well for about 1minutes.Add heaping tablespoon of tomato paste and mix for 5 minutes until onions are more wilted and tomato paste fries.Add your blended fresh tomatoes and simmer on low for 20 minutes until your oil and your stew starts to separate.When you see a layer of oil appear on top of your stew, add you blended aromatics.Mix your blended aromatics in very well and let simmer on low for an additional 30-40 minutes. You want your oil to separate from your stew yet again.After about 30 to 40 minutes, wash your Jasmine rice by rinsing it until the water runs clear, and draining completely.Add your rinsed rice to your stew and mix in thoroughly until all the rice is coated.Add your 3 to 3/12 cups of water, you want your water to be just about 1 cm above the rice and no more or your rice will get mushy.Cover your Dutch oven with tin foil and place your lid over it.Place in the oven and bake for 75 minutes at 350 degrees Fahrenheit.After 75 minutes, take out of the oven and check doneness, your rice will have a thin layer of tomato sauce over it but stir that in. Your rice should be well cooked, not mushy and very steamy.If your rice is over cooked, the only fix if to bake uncovered for about 15 minutes.If undercooked, add ½ cup for water, cover rightly with tin foil and bake for an additional 20 minutes.Tips:Low and slow to make the stew if what you should when blending make sure you blend everything until very smooth even if that means it takes a bit more time.You should have about 4 cups of water and with Jasmine rice you want about 1 ½ times the amount of water as dry rice. Therefore you will need to add about 3-3 ½ cups of water.
8
Metro
0
0
0
0
Baked chicken:
10 Chicken, drumsticks
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) ginger powder
1 teaspoon (5 ml) paprika
1/2 teaspoon (2,5 ml) dried thyme
2 cloves garlic, minced
2,5 cm (1 inch) ginger minced
1/4 cup (60 ml) vegetable oil
coleslaw:
1 large carrot, shredded
1/2 red cabbage, thinly sliced
1/2 onion, thinly sliced
1 tablespoon (15 ml) apple cider vinegar
pinch of salt
to taste pepper
1/4-1/2 cup (60-125 ml) coleslaw dressing
rice Jollof :
2 very large or 3 small tomatoes, blended
3/4-1 cup (185-250 ml) oil
1 tablespoon (15 ml) heaping, tomato paste
3 small onions about 1/2 very large onion, sliced
2 bay leaves
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) ginger powder
2 teaspoons (10 ml) curry powder
1 chicken bouillon
2 teaspoon (10 ml) salt
pinch of nutmeg
Blended aromatics
1 small onion (half large onion)
3/4 cup (185 ml) crushed tomatoes
2 pepper Scotch bonnet (ou habañero)
2,5 cm (1 inch) ginger
1/2 bell pepper
2 garlic cloves
To cook rice
5 cups (1250 ml) of rice, of good quality jasmine rice
3-3 1/2 cups (750-875 ml) of water
Ghanaian Jollof rice and chicken with coleslaw
8
Main course
0:45
Preparation
3:00
COOKING
3:45
TOTAL TIME
Ingredients
-
Baked chicken:
-
10
Chicken, drumsticks
-
1 teaspoon
(5 ml)salt
-
1 teaspoon
(5 ml)onion powder
-
1 teaspoon
(5 ml)garlic powder
-
1 teaspoon
(5 ml)ginger powder
-
1 teaspoon
(5 ml)paprika
-
1/2 teaspoon
(2,5 ml)dried thyme
-
2
cloves garlic, minced
-
2,5
cm (1 inch) ginger minced
-
1/4 cup
(60 ml)vegetable oil
-
coleslaw:
-
1
large carrot, shredded
-
1/2
red cabbage, thinly sliced
-
1/2
onion, thinly sliced
-
1 tablespoon
(15 ml)apple cider vinegar
-
pinch of
salt
-
to taste
pepper
-
1/4-1/2 cup
(60-125 ml)coleslaw dressing
-
rice Jollof :
-
2
very large or 3 small tomatoes, blended
-
3/4-1 cup
(185-250 ml)oil
-
1 tablespoon
(15 ml)heaping, tomato paste
-
3
small onions about 1/2 very large onion, sliced
-
2
bay leaves
-
1 tablespoon
(15 ml)paprika
-
1 teaspoon
(5 ml)onion powder
-
1 teaspoon
(5 ml)garlic powder
-
1 teaspoon
(5 ml)ginger powder
-
2 teaspoons
(10 ml)curry powder
-
1
chicken bouillon
-
2 teaspoon
(10 ml)salt
-
pinch of
nutmeg
-
Blended aromatics
-
1
small onion (half large onion)
-
3/4 cup
(185 ml)crushed tomatoes
-
2
pepper Scotch bonnet (ou habañero)
-
2,5 cm
(1 inch) ginger
-
1/2
bell pepper
-
2
garlic cloves
-
To cook rice
-
5 cups
(1250 ml)of rice, of good quality jasmine rice
-
3-3 1/2 cups
(750-875 ml)of water
Preparation
Baked Chicken:
Place your raw drumsticks in a bowl.
Add all your dry seasoning to your chicken.
Add minced ginger and garlic to your chicken.
Mix and coat chicken thoroughly.
Cover with plastic wrap and let marinate in the fridge for 1 hour and up for 3 hours.
Bake at 400 degrees Fahrenheit for 40 minutes until chicken is nicely browned and well done.
Coleslaw:
Mix your shredded carrot, thinly sliced cabbage, thinly sliced onion, apple cider vinegar, coleslaw dressing, salt and pepper in a bowl.
Cover, let rest in the fridge for 30 minutes so flavour amalgamates and serve cold.
Jollof Rice:
Make sure you prep all your ingredients as indicated, slicing onion, blending tomato and blending aromatics and setting aside.
In a Dutch oven on medium heat, add your oil, and sliced tomatoes. Stir for 5 minutes until onions begin to lightly brown and soften.
Add all your seasoning, paprika, bay leaf, garlic powder, onion powder, ginger powder, curry powder, nutmeg, chicken bouillon, salt and mix well for about 1minutes.
Add heaping tablespoon of tomato paste and mix for 5 minutes until onions are more wilted and tomato paste fries.
Add your blended fresh tomatoes and simmer on low for 20 minutes until your oil and your stew starts to separate.
When you see a layer of oil appear on top of your stew, add you blended aromatics.
Mix your blended aromatics in very well and let simmer on low for an additional 30-40 minutes. You want your oil to separate from your stew yet again.
After about 30 to 40 minutes, wash your Jasmine rice by rinsing it until the water runs clear, and draining completely.
Add your rinsed rice to your stew and mix in thoroughly until all the rice is coated.
Add your 3 to 3/12 cups of water, you want your water to be just about 1 cm above the rice and no more or your rice will get mushy.
Cover your Dutch oven with tin foil and place your lid over it.
Place in the oven and bake for 75 minutes at 350 degrees Fahrenheit.
After 75 minutes, take out of the oven and check doneness, your rice will have a thin layer of tomato sauce over it but stir that in. Your rice should be well cooked, not mushy and very steamy.
If your rice is over cooked, the only fix if to bake uncovered for about 15 minutes.
If undercooked, add ½ cup for water, cover rightly with tin foil and bake for an additional 20 minutes.
Tips:
Low and slow to make the stew if what you should when blending make sure you blend everything until very smooth even if that means it takes a bit more time.
You should have about 4 cups of water and with Jasmine rice you want about 1 ½ times the amount of water as dry rice. Therefore you will need to add about 3-3 ½ cups of water.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
