Nigerian Jollof Rice

Description
Makes 6 servings.

Ingredients

 * 1 (2½ to 3 lbs) broiler-fryer chicken
 * 2 tbsp peanut or cooking oil
 * 1 medium onion, chopped
 * 1 (16 oz) can tomatoes, cut up
 * 1¼ cups chicken broth
 * 1 bay leaf
 * ½ tsp ground ginger, and dried thyme, crushed
 * ½ tsp salt
 * ¼ tsp ground red pepper
 * 1 cup 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. Do not stir.
 * 8) Bring to boiling; reduce heat. Cover; simmer for 30 minutes.
 * 9) Skim off fat. Add rice, making sure that all the rice is covered with liquid.
 * 10) Cover and simmer for 30 minutes more, or until rice is tender.
 * 11) Remove bay leaf. Sprinkle with parsley.