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African JOLLOF RICE GHANA
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Source: https://www.africa.upenn.edu/Miscellany/Recipes_from_12913.html
| 2 1/2 to 3 lb | broiler-fryer chicken, cut up |
| 2 (16oz) cans | stewed tomatoes |
| 2 cups | water |
| 2 tsp | salt |
| 1/4 tsp | pepper |
| 1 cup | uncooked regular rice |
| 1/4 lb | fully cooked smoked ham, cubed (3/4 cup) |
| 1/4 tsp | ground cinnamon |
| 1/4-1/2 tsp | ground red pepper [or more to taste] |
| 3 cups | coarsely shredded cabbage |
| 8 oz | green beans, (1 pkg, 10 oz, frozen French-style green beans, thawed can be substituted for fresh) 2 onions, cut into 1/2-inch slices |
| 1/2 tsp | salt |
Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Sttir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
[Note: There are lots of versions of Jollof rice. It is a common West African dish. One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme. Saffron added is also good as a variation. -- cmt]
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