Ingredients
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3 lbs chicken pieces
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2 tablespoons oil
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1 medium onion, chopped
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16 ounces canned tomatoes, cut up
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1 1/4 cups chicken broth
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1 bay leaf
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1/2 teaspoon ground ginger
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1/2 teaspoon cinnamon
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1/2 teaspoon thyme, crushed
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1/2 teaspoon salt
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1 cup long grain rice
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1 tablespoon parsley, chopped
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1/4 teaspoon ground red pepper
Instructions
- In a large skillet brown chicken on both sides in hot oil about 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; reduce 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.