Ingredients:
3 lbs broiler-fryer chickens, cut up
2 tablespoons peanut oil
1 medium onions, chopped
1 (16 ounce) cans 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 dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup long grain rice
1 tablespoon parsley, snipped
Directions:
In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.
Add onion to drippings, cook till tender, not brown. Drain off fat.
Return chicken to skillet.
Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper.
Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat.
Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender.
Remove bay leaf. Sprinkle with snipped parsley.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.