|EVERY FEW MINUTES|
|NIGERIAN JOLLOF RICE|
1 (2 1/2 to 3 lb.) broiler-fryer chicken
2 tbsp. peanut or cooking oil
1 medium onion, chopped
1 (16 oz.) can tomatoes, cut up
1 1/4 c. chicken broth
1 bay leaf
1/2 tsp. ground ginger, ground cinnamon, and dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground red pepper
1 c. long grain rice
1 tbsp. snipped parsley
In a large skillet, brown chicken pieces on both sides in hot oil (about 15 minutes); remove from skillet. Set aside, reserving drippings. Add the onion to drippings; cook until tender but not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon, thyme, salt, and ground red pepper.
Pour over chicken. Do not stir. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure that all the rice is covered with liquid. Cover and simmer for 30 minutes more, or until rice is tender. Remove bay leaf. Sprinkle with parsley. Makes 6 servings.
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