Jollof Chicken and Rice Recipe #172926
This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
by Charmie777
2 hours | 2 hours prep
SERVES 6
- 3 lbs chicken pieces
- 2 tablespoons oil
- 1 medium onion, chopped
- 16 ounces 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 thyme, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup long grain rice
- 1 tablespoon parsley, chopped
- In a large skillet brown chicken on both sides in hot oil aobut 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
- Add the onion to drippings; cook till tender but not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
- Bring to boiling; reduct heat.
- Cover; simmer for 30 minutes.
- Skim off fat.
- Add rice, making sure all the rice is covered with liquid.
- Cover; simmer for 30 minutes more or until rice is tender.
- Remove bay leaf. Sprinkle with parsley.
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5 stars