"Jollof rice is a West African casserole of rice and various meats." --Nikolina Jonah, Frankfort, KY
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken thighs, cut into (2-inch) pieces
1 pound veal stew meat
1 1/2 cups finely chopped onion
1 cup finely chopped green bell pepper
3/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 cups uncooked pearl barley
2 1/2 cups fat-free, less-sodium chicken broth
1 cup finely chopped tomato
1 (10-ounce) can no-salt-added tomato puree
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a small bowl. Sprinkle chicken and veal evenly with 1 3/4 teaspoons spice mixture. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and veal to pan; cook 5 minutes, turning to brown on all sides. Remove chicken mixture from pan; keep warm.
Decrease heat to medium. Add onion and bell pepper to pan; cook 5 minutes, stirring frequently. Add remaining spice mixture, thyme, red pepper, and bay leaf to pan; cook 1 minute, stirring occasionally. Add barley; cook 1 minute, stirring constantly. Add broth and remaining ingredients; bring to a boil. Stir in chicken mixture. Cover and simmer 10 minutes, stirring occasionally.
Bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes; discard bay leaf.