Recipe by Charmie777
This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
Top Review by Elly in Canada
Definitely a five-star recipe! I prepared this lovely fragrant and very flavourful dish using freshly grated ginger, fresh thyme and a cinnamon stick to replace the dried spices and I was pleased with the results. I followed the recipe up to step 8, when I added the rice I put the ingredients into a large covered casserole and finished the cooking in the oven for 35 minutes. The rice was perfectly cooked. Prepared for the New African Recipe Tag Game in the African forum February 2012.
- 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
Directions See How It's Made
- In a large skillet brown chicken on both sides in hot oil about 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; reduce 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.