Print Recipe

African Chicken and Rice Casserole
(Jollof Rice - Ghana)

Ingredients

  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 2 (16 ounce) cans stewed tomatoes (with liquid)
  • 2 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked regular rice
  • 1/4 pound fully cooked smoked ham, cubed (3/4 cup)
  • 1/4 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground red pepper
  • 3 cups coarsely shredded green cabbage;
  • 8 ounces green beans*
  • 2 onions, cut into 1/2-inch slices
  • 1/2 teaspoon salt

Instructions

  1. Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes.
  2. Remove chicken.
  3. Stir in rice, ham, cinnamon and red pepper.
  4. Add chicken, cabbage, green beans and onions.
  5. Sprinkle with 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done — 20 to 30 minutes longer.

Yields 8 servings.

* 1 (10 ounce) package frozen French-style green beans, thawed, can be substituted.


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