Jellof fiesta

1 chicken, boiled
1 medium onion sliced
2 green bell peppers, chopped
1 pound shrimp
3/4 cup carrots chopped
3/4 cup peas
2 large tomatoes, sliced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 cups rice
1/4 tomato paste
corn oil

directions
Use some of the chicken stock you used in boiling the chicken.

One could add any other spices needed depending on the individual. Use a large pot cast iron skillet to discourage burning. Stirring often is the key to success with this dish. Use a large wooden spoon and cover the pot tightly.

Skin, debone the chicken and chop into pieces. In a large pot, large enough to hold everything, brown the chicken in oil. Add onions and peppers. Cook over medium heat for 5 to 10 minutes.

In a separate skillet, saute the shrimp in a small amount of butter and precook the carrots, and peas (or other vegetable of your choice) until they are about half done (5 minutes). Drain the vegetables and add to the chicken pot along with the shrimp, tomatoes, salt, pepper. Reduce the heat to low and simmer for 5 minutes.

Pre-boil your rice for 10 minutes and after that combine the rice with the tomato paste, which should coat the rice grains without drowning them. Stir the coated rice to the pot and continue to simmer, adding water sparingly, as needed to avoid burning. When the rice and the vegetables are tender, the jollof rice is ready.