In a 10 inch skilled saute chicken which has been skinned, deboned, and cut-up; with garlic salt and 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 salt, black pepper thyme, tomato paste and 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.
I have made this and mixed all ingredients together with rice for my
daughter to take to school for a sharing of African ethnic cooking. It was a big hit. Nearly everyone asked for the recipe.
"This takes a little while to make but its delicious and worth the
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 8|
|Calories from Fat: 335 (43%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 147.8mg||45 %|
|Sodium 1061.6mg||37 %|
|Potassium 987.3mg||26 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 53g|
|Protein 52.2g||75 %|
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Calories per serving: 781
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