Jollof rice ghana
4 Servings
Ingredients
| Quantity | 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 |
| Taste | ||
| 3 | cups | Cabbage -- coarsely |
| Shredded | ||
| 8 | ounces | Green beans |
| 2 | Onions -- 1/2 inch slices | |
| ½ | teaspoon | Salt |
Directions
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