African Chicken & Rice - Jollof Rice
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 pounds broiler-fryer chicken, skinned and cut into serving pieces
- 2 cans (16 ounce size) stewed tomatoes, undrained
- 2 cups water
- 2 1/2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1/4 pound fully cooked smoked ham, cubed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 3 cups coarsely shredded green cabbage
- 1 package (10 ounce size) frozen french green beans, thawed
- 2 onions, peeled and cut into 1/2-inch slices
Combine the chicken pieces, stewed tomatoes, water, 2 teaspoons of the salt, and the black pepper in a Dutch oven over medium-high heat. Bring the liquid to a boil, cover the pan and reduce the heat to a simmer. Let the chicken simmer for 30 minutes, covered. Carefully remove the chicken from the Dutch oven with tongs or a slotted spoon and set aside. Add the rice, ham, cinnamon, cayenne, and remaining salt. Mix well. Stir in the cabbage, green beans, and onions. Return the chicken to the Dutch oven, pressing it lightly into the liquid so it's covered. Bring the liquid to a boil again and reduce the heat to a simmer. Cover the Dutch oven and cook, 20-30 minutes, or until the chicken pieces are cooked through. Serve the jollof rice hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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