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Jollof Rice Ghana

Recipe By : Betty Crocker's International Cookbook
Serving Size: 4 Preparation Time :0:00
Categories: African Ghana Rice


3 pounds broiler chicken --cut up
2 cans stewed tomatoes
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 cup rice
1/4 pound smoked ham --cubed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper -- more to taste
3 cups cabbage --coarsely shredded
8 ounces green beans
2 onions --1/2 inch slices
1/2 teaspoon 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]

NOTES : Posted on by Carol Miller-Tutzauer -

MasterCook formatted by Garry Howard - Cambridge, MA -

Betty Crocker's International Cookbook

Random House, ISBN 0-394-50453-4

Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : German Meats

Veal Main Dish

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