African Chicken And Rice Casserole Recipe
Ingredients
| Fryer chicken | 3 pound | |
| Stewed tomatoes | 2 Can (10oz) | |
| Water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 cup uncooked regular rice | ||
| 1/4 pound fully cooked smoked ham, cubed | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| 3 cups coarsely shredded cabbage | ||
| Green beans | 8 Ounce | |
| 2 onions, cut into 1/2-inch slices | ||
| Salt | 1/2 Teaspoon | |
Directions
Heat chicken, tomatoes (with liquid), water, 2 teaspoons salt and the pepper to boiling in 5-quart Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Remove chicken.
Stir in rice, ham, cinnamon and red pepper.
Add chicken, cabbage, green beans and onions.
Sprinkle with 1/2 teaspoon salt.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
Cover and simmer 30 minutes.
Remove chicken.
Stir in rice, ham, cinnamon and red pepper.
Add chicken, cabbage, green beans and onions.
Sprinkle with 1/2 teaspoon salt.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.
Chef
