Recipe for cooking jollof rice - african chicken and rice casserole
Recipes from Africa :: African Main Dish Poultry
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 (16 ounce) cans stewed tomatoes (with liquid)
2 c. water
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
1/4 pound fully cooked smoked ham, cubed (3/4 c.)
1/4 tsp. ground cinnamon
1/4 to 1/2 tsp. ground red pepper
3 c. coarsely shredded green cabbage;
8 oz. green beans*
2 onions, cut into 1/2-in. slices
1/2 tsp. salt
Heat chicken, tomatoes, water, 2 tsp. salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 1/2 an hour.
Remove chicken. Stir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle and distribute with 1/2 tsp. salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done — 20 to 1/2 an hour longer.
Yields 8 servings.
* 1 (10 ounce) pkg. frozen French-style green beans, thawed, can be substituted.
