Jollof Chicken And Rice

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This originated in french colonial africa. I found this in a cookbook under nigeria. It's very similar to jambalaya.

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Steps

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In a large skillet brown chicken on both sides in hot oil about 15 minutes.

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Remove from skillet.

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Set aside chicken , reserving drippings.

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Add the onion to drippings.

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Cook till tender but not brown.

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Drain off fat.

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Return chicken to skillet.

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Combine undrained tomatoes , broth , and seasonings.

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Pour over chicken.

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Do not stir.

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Bring to boiling.

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Reduce heat.

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Cover.

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Simmer for 30 minutes.

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Skim off fat.

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Add rice , making sure all the rice is covered with liquid.

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Cover.

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Simmer for 30 minutes more or until rice is tender.

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Remove bay leaf.

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Sprinkle with parsley.

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Ingredients

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chicken pieces, oil, onion, canned tomatoes, chicken broth, bay leaf, ground ginger, cinnamon, thyme, salt, ground red pepper, long grain rice, parsley