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Jollof Rice Ghana

3 lb broiler-fryer chicken, cut up
2 cans stewed tomatoes
2 cups water
2 tsp salt
1/4 tsp pepper
1 cup uncooked regular rice
1/4 lb fully cooked smoked ham, cubed (3/4 cup)
1/4 tsp ground cinnamon
1/2 tsp ground red pepper, or more
3 cups coarsely shredded cabbage
8 oz green beans or 10 oz pkg frozen French-style green
2 onions, cut into 1/2-inch slices
1/2 tsp 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.


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