WEST AFRICAN JOLOFF RICE
(Serves 6-8)

1 CHICKEN SKINNED AND CUT INTO SERVING SIZE PIECES
3 T. OLIVE OIL
1 CHOPPED ONION
1/2 TSP. CINNAMON
1/2 TSP. GINGER
1/4 TSP. SALT
1/2 TSP. CAYENNE PEPPER
1/2 BAY LEAF
16 OZ. CAN DICED TOMATOES
1-1/2 C. LONG GRAIN WHITE RICE
2 C. CHICKEN BROTH
CHOPPED FRESH PARSLEY

 

 

 

SAUTÉ CHICKEN IN LARGE SKILLET IN 2 T. OIL UNTIL BROWN ON ALL SIDES.
SET ASIDE AND WIPE OUT PAN.
SAUTÉ ONIONS IN 1 T. OIL UNTIL SLIGHTLY LIMP.
ADD CINNAMON, GINGER, SALT, PEPPER, BAY LEAF, TOMATOES AND CHICKEN.
MIX WELL.
SIMMER 10 MINUTES.
ADD RICE AND CHICKEN BROTH.
MIX WELL.
SIMMER 25-30 MINUTES UNTIL RICE IS TENDER
REMOVE BAY LEAF AND SERVE.
SPRINKLE WITH PARSLEY.
.