Ofada Rice and Stew

Ingredients

• 2 cups long-grain rice (parboiled ofada or jasmine)
• 1 lb chicken thighs, cut into 2-inch pieces
• ½ lb beef chuck, cut into 1-inch cubes
• 1 can (28 oz) canned tomatoes, crushed
• 1 large red onion, divided (half sliced, half minced)
• 4 tbsp vegetable oil, divided (3 tbsp + 1 tbsp for frying)
• 1 serving salt and black pepper to taste

Instructions

1. 1

   Heat 3 tbsp oil in a large heavy pot over medium-high heat until shimmering, ~90 seconds.

2. 2

   Add chicken and beef pieces. Sear without stirring for 3 minutes until edges brown.

3. 3

   Stir the meat and cook 3 more minutes until browned all over.

4. 4

   Add minced onion and cook, stirring, until soft and fragrant, ~2 minutes.

5. 5

   Pour in crushed tomatoes with juice. Season with salt and pepper. Stir well.

6. 6

   Reduce heat to low. Cover and simmer 25 minutes, stirring occasionally, until meat is tender.

7. 7

   Meanwhile, rinse rice under cold water until water runs clear. Drain well.

8. 8

   Bring 4 cups salted water to a boil in a separate large pot.

9. 9

   Add rice and stir once. Return to boil, then reduce heat to low. Cover and cook 15 minutes.

10. 10

    Heat 1 tbsp oil in a small skillet over medium-high heat. Fry sliced onion until edges crisp and golden, ~4 minutes.

11. 11

    Transfer rice to a platter. Top with stew and scatter fried onions over the top.

Tools you’ll need

• large heavy pot with lid
• separate large pot with lid
• small skillet
• wooden spoon
• colander
• measuring cups

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