1. In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings. 2. Add onion to drippings, cook till tender, not brown. Drain off fat. 3. Return chicken to skillet. 4. Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper. 5. Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. 6. Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender. 7. Remove bay leaf. Sprinkle with snipped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
