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Ingredients

1 tablespoon olive oil 1 large onion, sliced 2 (14.5 ounce) cans stewed tomatoes ½ (6 ounce) can tomato paste 1 teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ½ teaspoon red pepper flakes 1 tablespoon Worcestershire sauce 1 teaspoon chopped fresh rosemary 2 cups water 1 (3 pound) whole chicken, cut into 8 pieces 1 cup uncooked white rice 1 cup diced carrots ½ pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces ¼ teaspoon ground nutmeg

Nutrition Info

332 calories carbohydrate: 33.5 g cholesterol: 46.1 mg fat: 13.4 g fiber: 3.6 g protein: 19.8 g saturatedFat: 3.4 g servingSize: - sodium: 712.6 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

8 servings

Popular and spicy West African chicken and rice dish.