| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Ethnic, Chicken |
8 |
Servings |
INGREDIENTS
|
|
Coombes |
| 2 |
c |
Water |
| 1 |
|
3lb chicken — cut into 8 |
|
|
Pcs |
| 2 |
|
16oz cans stewed tomatoes |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 3/4 |
c |
Cooked smoked ham — cubed |
| 1 |
c |
Uncooked rice |
| 1 |
lg |
Onion — sliced |
| 3 |
c |
Cabbage — shredded |
| 1/2 |
lb |
Fresh green beans — |
|
|
Quartered |
|
|
And stems removed OR |
| 1 |
|
10oz pk frozen beans |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Date: Mon, 20 May 1996 18:08:44 +0000
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper.
Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in
the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper.
Bring to a boil, then reduce heat to low. Cover and simmer until the
chicken is fork-tender and the rice is cooked, 25-30 minutes.
TheAfrican-American Kitchen
Posted to MealMaster Recipes List, Digest #141
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