Ofada Rice and Mixed Meat Stew
Fragrant parboiled rice paired with a rich, slow-cooked tomato stew loaded with chicken, beef, and traditional Nigerian aromatics. A one-pot celebration of West African flavors.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs chicken thighs and beef chuck, cut into 1.5-inch chunks
- 28 oz canned tomatoes (crushed)
- 2 medium red onion (chopped)
- 4 cloves garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 cups parboiled ofada rice
- 4 cups water (or chicken broth)
Instructions
- 1
Heat 2 tbsp oil in a large heavy pot over medium-high heat until shimmering, ~90 seconds.
- 2
Working in batches, sear meat without stirring until deeply browned on edges, 3-4 minutes per batch. Transfer to a plate.
- 3
Add onion, garlic, and ginger to the pot. Cook, stirring, until fragrant and softened, ~3 minutes.
- 4
Add crushed tomatoes and 1 tsp salt. Scrape up any browned bits. Return meat to the pot.
- 5
Pour in water, bring to a boil, then reduce to a gentle simmer. Cover partially and cook 35 minutes until meat is tender.
- 6
Add rice and 0.5 tsp salt. Stir, bring back to a simmer, cover, and cook 12 minutes until rice is tender and liquid is absorbed.
- 7
Taste and adjust salt and pepper. Serve hot with fresh pepper on top if desired.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- wooden spoon for stirring and scraping
- cutting board and chef's knife
- measuring cups and spoons
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