Indonesian•comfort

JOLLOF RICE WITH CHICKEN, BEEF AND HAM

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

3 Tbsp peanut oil
1/2 lb (250 g) beef, cut in chunks
2 lbs (1 kg) bone-in chicken (you can use thighs or breast or mixture of both and pull of the skin if you like, cut into smaller pieces with cleaver)
2 onions (, chopped)
2 tomatoes (, chopped)
1/4 cup (100 g) tomato paste
2 cloves garlic ((peeled))
2 fresh hot peppers (, chopped ( I used more because I like mine spicier))
1/2 tsp ground ginger
1 tsp salt
1 bay leaf
2 cups chicken broth
1/2 lb (250 g) cooked ham, cut in chunks
1 1/2 cups (300 g) long-grain white rice
3 hard-boiled eggs (, peeled and sliced)

1
Heat oil in a large, heavy pot over medium-high heat and brown beef and chicken on all sides. Remove from pan and keep warm
2
Add onions to the pot, lower heat to medium, and cook until soft, about 5 minutes. Add in tomatoes, tomato paste, garlic, peppers, ginger, salt and bay leaf. Continue to cook for about 10 minutes, uncovered
3
Add in the broth and ham, bring to a boil and simmer another 10 minutes, uncovered. Add in the chicken pieces, beef and rice. Cover, lower heat and simmer about 20-30 minutes, until chicken is cooked through and rice is soft
4
Remove from heat and let sit 5 to 10 minute before serving. Garnish with hardboiled eggs