West African Jollof Rice with Chicken and Garbanzo Beans (for 1)


West African Jollof Rice is a one-pot meal that starts by sauteing onions, celery, bell peppers, carrots, garlic, and ginger, then making a vegetable slurry with tomato paste, curry powder, paprika, thyme, organic chicken broth, converted rice, green peas, boneless chicken, garbanzo beans, and simmering until the rice is tender and the grains are semi-fluffy. (Jollof rice is cousins to jambalaya and paella.) 

West African Jollof Rice is traditionally served on festive occasions. When Jay features this dish, it is a reminder (for him) that despite living during one of most polarized and fractured times in our nation’s history, he should occasionally pause to appreciate this Colorado, this land, this place, with its gorgeous sunsets, breath-taking mountains, and historic neighborhoods embroidered with flowers and striking architecture, all of which are populated with (mostly) empathetic, sincere, and welcoming people.

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