Ingredients:
3 lbs chicken pieces
2 tablespoons oil
1 medium onions, chopped
16 ounces canned tomatoes, cut up
1 1/4 cups chicken broth
1 bay leaves
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup long grain rice
1 tablespoon parsley, chopped
Directions:
In a large skillet brown chicken on both sides in hot oil aobut 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
Add the onion to drippings; cook till tender but not brown. Drain off fat.
Return chicken to skillet.
Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
Bring to boiling; reduct heat.
Cover; simmer for 30 minutes.
Skim off fat.
Add rice, making sure all the rice is covered with liquid.
Cover; simmer for 30 minutes more or until rice is tender.
Remove bay leaf. Sprinkle with parsley.
Servings: 6
Time preparation: 120 min.
Time total: 120 min.