Jollof Chicken and Rice
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Ingredients:
1.4 kg chicken pieces
2 tablespoons oil
1 medium onions, chopped
16 ounces canned tomatoes, cut up
1 1/4 cups chicken broth
1 bay leaves
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:
In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
Add the onion to drippings; cook till tender but not brown. Drain off fat.
Return chicken to skillet.
Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
Bring to boiling; reduce heat.
Cover; simmer for 30 minutes.
Skim off fat.
Add rice, making sure all the rice is covered with liquid.
Cover; simmer for 30 minutes more or until rice is tender.
Remove bay leaf. Sprinkle with parsley.
