Ingredients
-
3
-
2
-
1
-
16
-
1 1/4
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Jollof Chicken and Rice, 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
|
1
Done
|
In a Large Skillet Brown Chicken on Both Sides in Hot Oil About 15 Minutes; Remove from Skillet. Set Aside Chicken, Reserving Drippings. |
|
2
Done
|
Add the Onion to Drippings; Cook Till Tender but not Brown. Drain Off Fat. |
|
3
Done
|
Return Chicken to Skillet. |
|
4
Done
|
Combine Undrained Tomatoes, Broth, and Seasonings. Pour Over Chicken. Do not Stir. |
|
5
Done
|
Bring to Boiling; Reduce Heat. |
|
6
Done
|
Cover; Simmer For 30 Minutes. |
|
7
Done
|
Skim Off Fat. |
|
8
Done
|
Add Rice, Making Sure All the Rice Is Covered With Liquid. |
|
9
Done
|
Cover; Simmer For 30 Minutes More or Until Rice Is Tender. |
|
10
Done
|
Remove Bay Leaf. Sprinkle With Parsley. |
