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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya. Ingredients:
3 lbs chicken pieces |
2 tablespoons oil |
1 medium onion, chopped |
16 ounces canned tomatoes, cut up |
1 1/4 cups chicken broth |
1 bay leaf |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/2 teaspoon thyme, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 cup long grain rice |
1 tablespoon parsley, chopped |
Directions:
1. In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
2. Add the onion to drippings; cook till tender but not brown. Drain off fat.
3. Return chicken to skillet.
4. Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
5. Bring to boiling; reduce heat.
6. Cover; simmer for 30 minutes.
7. Skim off fat.
8. Add rice, making sure all the rice is covered with liquid.
9. Cover; simmer for 30 minutes more or until rice is tender.
10. Remove bay leaf. Sprinkle with parsley.
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