Recipe by Recipe USA
I found this recipe in a Newspaper many years ago and I believe that it is an African dish if my memory is correct, although don't quote me on it. "This takes a little while to make but it's VERY delicious and worth the effort." The flavors are unique and wonderful!
Top Review by BLUE ROSE
Thanks to Pic A Chef I picked this unknown recipe to try.
This was a totally different recipe to try. Loved the flavors. They bleneded so well.
I chose to put the hot peppers on the side letting everyone have it their way for hotness.
Will be making this dish again.
- 3 lbs cooked chicken
- 1 tablespoon garlic salt
- 4 garlic cloves
- 3⁄4 cup vegetable oil (olive)
- 1⁄2 cup yellow onion, finely chopped
- 1 teaspoon ground ginger
- 1⁄2 green pepper, finely chopped
- 1 (16 ounce) can tomatoes
- 2 (6 ounce) cans tomato paste
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1 teaspoon crushed red pepper
- 2 cups white rice (Jasmine)
- 5 cups water or 5 cups chicken stock
- 1⁄2 cup yellow onion, sliced
- 1 teaspoon poultry seasoning
Directions See How It's Made
- In a 10 inch skilled saute chicken which has been skinned, deboned, and cut-up; with garlic salt and 1/2 cup oil until lightly browned. Set aside.
- In a 4 quart kettle saute chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft.
- Add tomatoes and simmer 5 minutes. Add salt, black pepper thyme, tomato paste and simmer 10 minutes.
- Add the cooked meat and crushed red pepper. Simmer 20 minutes.
- In a 2 quart saucepan cook rice, chicken stock and onions until tender.
- Serve the rice on a platter arranging the meat/sauce in the center.
- I have made this and mixed all ingredients together with rice for my daughter to take to school for a sharing of African ethnic cooking. It was a big hit. Nearly everyone asked for the recipe.
- This takes a little while to make but its delicious and well worth the effort.".