Ingredients:
2 tablespoons vegetable oil
1 large onions, chopped
1 1/4 kg chicken pieces ( legs, thighs or wings)
salt & freshly ground black pepper
8 cups water
250 -300 g ripe tomatoes or 1 (400 g) cans tomatoes, diced
3 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon turmeric
2 pale green squash or 2 zucchini, diced
1/2-3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
1/3 cup chopped parsley or 1/3 cup coriander
cayenne pepper
Directions:
Heat oil in a large, heavy soup pot or stew pan.
Add onion and saute over medium heat until golden.
Add chicken, sprinkle with salt and pepper and saute 7 minutes.
Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
Skim foam from surface.
Cover and simmer 45 minutes, skimming fat occasionally.
Add squash and cook for 10 minutes or until zucchini and chicken are tender.
In a separate saucepan, bring 4 cups water to a boil and add salt.
Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
Drain well.
Rinse with cold water if cooking it ahead, and drain well.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.