Jollof Rice

Ingredients

• •1 chicken, cut African-style—chopped with an axe or whatever into little pieces, bone, meat, skin and all
• •2 tablespoons oil
• •1 medium onion, chopped
• •1 16 ounce can diced tomatoes with juice
• •1 1/4 cups chicken broth
• •1 bay leaf
• •2 teaspoons curry powder
• •1/2 teaspoon dried thyme leaves, or 2 sprigs fresh thyme
• •1/2 teaspoon salt
• •1 teaspoon good ground hot red pepper
• •1 cup long grain or converted rice
• •snipped fresh parsley (optional)

Directions

1. 1In a large skillet, brown the chicken in the hot oil about 10 minutes, stirring constantly. Remove from skillet, and set aside, leaving drippings in skillet. Add the onion to the drippings, cook on a medium-low heat until transparent, but not brown. Now you can drain off the fat and add the chicken back to the skillet.
2. 2Combine all of the rest of the ingredients, except for rice and parsley, in a separate bowl. Stir and pour over the chicken. Do not stir mixture in skillet at all.
3. 3Bring to a boil, reduce heat to low, and simmer-covered for 30 minutes.
4. 4Add the rice now, and try not to disturb the chicken, but make sure the rice is distributed evenly, and covered everywhere with liquid.
5. 5Cover and simmer 30 minutes more until the rice is tender, and liquid is all absorbed.
6. 6Remove bay leaf, sprinkle with parsley if desired, and serve.