Yield: 4 Servings
Measure | Ingredient |
---|---|
3 pounds | Broiler chicken -- cut up |
2 cans | Stewed tomatoes |
2 cups | Water |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
1 cup | Rice |
¼ pounds | Smoked ham -- cubed |
¼ teaspoon | Ground cinnamon |
½ teaspoon | Cayenne pepper -- more to |
\N \N | Taste |
3 cups | Cabbage -- coarsely |
\N \N | Shredded |
8 ounces | Green beans |
2 \N | Onions -- 1/2 inch slices |
½ teaspoon | Salt |
Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes.
Remove chicken. Sttir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with ½ tsp salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
[Note: There are lots of versions of Jollof rice. It is a common West African dish. One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme. Saffron added is also good as a variation. -- cmt]
Recipe By : Betty Crocker's International Cookbook From: Hbarn60377 Date: File