Nigerian Jollof Rice

Description
Makes 6 servings.

Ingredients

 * 1 (2 1/2 to 3 lb.) broiler-fryer chicken
 * 2 tbsp. peanut or cooking oil
 * 1 medium onion, chopped
 * 1 (16 oz.) can tomatoes, cut up
 * 1 1/4 c. chicken broth
 * 1 bay leaf
 * 1/2 tsp. ground ginger, ground cinnamon, and dried thyme, crushed
 * 1/2 tsp. salt
 * 1/4 tsp. ground red pepper
 * 1 c. long grain rice
 * 1 tbsp. snipped parsley

Directions

 * 1) In a large skillet, brown chicken pieces on both sides in hot oil (about 15 minutes); remove from skillet.
 * 2) Set aside, reserving drippings.
 * 3) Add the onion to drippings; cook until tender but not brown.
 * 4) Drain off fat.
 * 5) Return chicken to skillet.
 * 6) Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon, thyme, salt, and ground red pepper.
 * 7) Pour over chicken.
 * 8) Do not stir. Bring to boiling; reduce heat.
 * 9) Cover; simmer for 30 minutes. Skim off fat.
 * 10) Add rice, making sure that all the rice is covered with liquid.
 * 11) Cover and simmer for 30 minutes more, or until rice is tender.
 * 12) Remove bay leaf.
 * 13) Sprinkle with parsley.