This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
- 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 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.