Shelly's Recipe

JOLLOF RICE (WEST AFRICAN CHICKEN WITH RICE)

Category: Casseroles - Chicken and Turkey

1/4 cup Oil
1 1/2 lbs chicken, cut into pieces
5 cups water or stock
2 onions, chopped
1 red or green bell pepper, chopped
1 bay leaf
1/2 tsp salt, ground ginger, ground cinnamon, and dried thyme, crushed
1/4 tsp cayenne pepper
3-4 cloves garlic, minced
3 cups rice
1/4 cups tomato paste
2 cups tomatoes, chopped
2 carrots, peeled and chopped
1 cup green beans
1 cup cabbage, chopped
Salt and pepper to taste

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.

Variation: Beef Jollof Rice: substitute cubed stewing beef for the chicken. After browning the beef, simmer in liquid for 45 minutes before adding to the sauteed rice mixture.