3 pounds cooked chicken
1 tablespoon garlic salt
4 cloves garlic
3/4 cup vegetable oil
1/2 cup yellow onions; finely chopped
1 teaspoon ground ginger
1/2 green pepper; finely chopped
1 no. 2 can whole tomatoes
2 6 oz cans tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice
5 cups water or chicken stock
1/2 cup yellow onions; sliced
1 teaspoon poultry seasoning
In a 10 inch skillet sauté chicken and garlic salt in 1/2 cup oil until lightly browned. Set aside. In a 4 quart kettle sauté chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft. Add tomatoes and simmer 5 minutes. Add tomato paste, salt, black pepper and thyme. 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.
Serves 8.