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