Jollof Rice

• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• 2 Tbsp. peanut oil 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, cinnamon or dried thyme, crushed
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1 c. long grain rice
• 1 Tbsp. snipped parsley

1. In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes.
2. Remove; set aside.
3. Keep drippings.
4. Add onion to drippings; cook until tender but not brown.
5. Drain fat. Add chicken to skillet.
6. Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper.
7. Pour over chicken.
8. Do not stir.
9. Bring to boil.
10. Reduce heat, cover and simmer for 30 minutes.
11. Skim off fat.
12. Add rice. Make sure all rice is covered with liquid.
13. Cover and simmer for 30 minutes more or until rice is tender.
14. Remove bay leaf. Sprinkle with snipped parsley.
15. Makes 6 servings.

chicken, peanut oil, onion, tomatoes, chicken broth, bay leaf, ground ginger, salt, ground red pepper, long grain rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314635 (may not work)