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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 4 Tbsp. vegetable oil
- 2 lb. chicken, cut into serving portions
- 1 large onion, chopped
- 4 tomatoes, chopped
- 3 1/2 c. water
- 1/2 tsp. crushed red pepper
- 1 Tbsp. curry, nutmeg or thyme
- 1 1/2 tsp. salt
- 6 oz. can tomato paste
- 2 c. uncooked rice
Method
- In Dutch oven, heat oil.
- Fry chicken.
- Add onion and tomatoes to chicken.
- (If desired, other vegetables such as green peppers, cabbage or mushrooms may be added.)
- Cook vegetables until soft. Add 2 cups of water and the spices.
- Cover and cook over low heat, about 25 minutes or until the chicken is soft.
- Add 1 1/2 cups or more water and tomato paste; bring to a boil.
- Add rice; cover and continue cooking about 15 minutes longer or until rice is done.
- Stir often to prevent sticking.
- If rice mixture becomes too dry, add more water.
- Makes 4 to 6 servings.
