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1
Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
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2
In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
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3
Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
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4
Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
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5
Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
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6
Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
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7
Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
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8
Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
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9
Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
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10
Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
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11
Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
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12
Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.
