Jollof Rice

Ingredients

• 3 lbs broiler-fryer chickens, cut up
• 2 tablespoons peanut oil
• 1 medium onion, chopped
• 1 (16 ounce) can canned tomatoes, cut up
• 1 1/4 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup long grain rice
• 1 tablespoon parsley, snipped

Directions

1. 1

   In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.

2. 2

   Add onion to drippings, cook till tender, not brown. Drain off fat.

3. 3

   Return chicken to skillet.

4. 4

   Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper.

5. 5

   Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat.

6. 6

   Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender.

7. 7

   Remove bay leaf. Sprinkle with snipped parsley.