Popular and spicy West African chicken and rice dish.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (sliced)
- stewed tomatoes: 2 cans (14.5 ounce cans)
- tomato paste: 0.5 can (6 ounce can)
- salt: 1 tsp
- black pepper: 0.25 tsp
- cayenne pepper: 0.25 tsp
- red pepper flakes: 0.5 tsp
- Worcestershire sauce: 1 Tbsp
- fresh rosemary: 1 tsp (chopped)
- water: 2 cups
- whole chicken, cut into 8 pieces: 1 piece (3 pound)
- uncooked white rice: 1 cup
- carrots: 1 cup (diced)
- green beans, trimmed and snapped into 1 to 2 inch pieces: 0.5 pound (fresh)
- ground nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
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Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
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Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
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Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
