SENEGALESE JOLLOFF RICE

Ingredients

-        1/2 ground caraway
-        1/2 smoked, Spanish paprika
-        1/2 tsp. ground coriander
-        3 chicken sausages with lamb castings removed
-        1 tsp. chili powder

-        1/2 tsp. ground cumin
-        1/4 cup unsalted butter

-        2 bay leaves
-        1 cinnamon sticks
-        2 medium or 1 large red onion

-        1 inch fresh ginger, peeled and grated
-        8 tomatoes, chopped or one 28 oz. canned Plum tomatoes
-        2 jalapeño chilies, seeds and ribs discarded, finely diced
-        3 cups long-grain white Basmati rice
-        2 cups chicken stock
-        1/2 cup red wine

-        3 scallions, sliced thin; plus more for garnish
-        1 cup frozen peas, thawed or if using fresh, blanched
-        Salt and pepper, to taste

-        1 green pepper, diced
-        2  celery stalks, diced

 Directions
 - In a large Dutch oven or heavy pot, melt butter in low heat. Add chicken and brown on both sides. Remove to a paper towel lined plate.

-  Drain pot of excessive butter/liquid, but leave 2 tbsp. of oil. Add onions and cook until translucent. Add garlic, ginger, spices and the cinnamon sticks. Stir for 25 seconds. Add green pepper, celery, jalapeño chilies, salt and pepper. Stir until vegetables soften. Optional: Add the chicken sausage and cook until done

-  Return chicken parts back to the pot. Add bay leaves, tomatoes, rice, chicken stock and wine. Cover and adjust heat to a simmer.

-  Cook for 20 minutes or until the liquid is absorbed. Stir in the peas and the scallions. Adjust seasoning.

-  Garnish with more scallions and enjoy.

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