Rice: Jollof Rice by Recipe Cottage

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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.