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Jollof Rice

3 pounds cooked chicken
1 tablespoon garlic salt
4 cloves garlic
3/4 cup vegetable oil
1/2 cup yellow onions; finely chopped
1 teaspoon ground ginger
1/2 green pepper; finely chopped
1 no-2 can whole tomatoes
2 6-oz cans tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
5 cups water or chicken stock
1/2 cup yellow onions; sliced
1 teaspoon poultry seasoning

In a 10 inch skillet saute chicken and garlic salt in 1/2 cup oil
until lightly browned. Set aside. In a 4 quart kettle saute
chopped yellow onions, ginger and green pepper in 1/4 cup oil until
onions are soft. Add tomatoes and simmer 5 minutes. Add tomato
paste, salt, black pepper and thyme. Simmer 10 minutes. Add the
cooked meat and crushed red pepper. Simmer 20 minutes. In a 2 quart
saucepan cook rice, chicken stock and onions until tender. Add the
gravy of the meat to the rice. Serve the rice on a platter arranging
the meat in the center.

Serves 8.


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