Prep 25 mins
Cook 1 hr 15 mins
Posting this recipe for ZWT II - Africa/Middle East. Jollof rice originated in French colonial Africa. The subtle combination of flavors compares to the chicken jambalaya served in New Orleans homes. This recipe taken from "Avons International Cookbook"
- 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
- In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.
- Add onion to drippings, cook till tender, not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper.
- 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 by the liquid. Cover; simmer for 30 minutes more or till rice is tender.
- Remove bay leaf. Sprinkle with snipped parsley.
What a wonderful recipe! Easy to make since it requires a lot of simmering. I made it for my sister's going away party - she's in Ghana now - but it was such a hit that it is now in my recipe box!! Thanks!