Soul Food Recipe - Seasoned Rice wit Pork Chicken and Vegetables

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Seasoned Rice With Pork Chicken and Vegetables

This Meal is packed with inexpensive, delicious ingredients. It is closely related to the West African Jolof Rice.

Ingredients:

3 quarts water
1 pig's foot , split
2 fresh ham hocks, cut in half crosswise
2 medium onions, chopped
4 garlic cloves, minced
3 sprigs parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound salt pork, rind removed
2 tablespoons begetable oil
1 pound chicken wings
1 medium green bell pepper, seeded and chopped
2 cups long-grain rice
1 pound calabaza or acorn squash, pared, seeded and cut into 1 inch pieces
2 tablespoons tomato paste
2 tablespoons chopped fresh chives, or 2 teaspoons dried
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1 (16-ounce) can pigeon peas (grandules), drained
cup well-washed chopped spinach leaves (about 5 ounces)

Directions:

In a 5-quart Dutch oven or soup kettle, combine the water, pig's foot, ham hocks, half the onion, half the garlic, parsley, salt, and 1/4 teaspoon of the pepper. Bring to a boil over high heat. REduce the heat to low and simmer until the meat is tender, about 1 1/2 hours. Remove the ham hocks and pig's foot from the broth. reserving the broth. Let the meat cool slightly. Cuf off the usable meat and chop coarsely,discarding the bones; set the chopped meat aside.

Place the salt pork in a medium saucepan and add wnough cold waer to cover. Bring to a simmer ober medium heat and cook for 5 minutes. Drain well and rinse under cold water. Cut the salt pork across the grain into 1 by 3 inch strips.

Heat the oil in a 5 quart Dutch oven or soup kettle. Add the salt pork strips and cook overmedium heat, turning often, until lightly browned, aout 5 minutes. Transfer the salt pork to papaer towels on drain, leaving the fat in the Dutch oven.

Add the chicken wings to the Dutch obern and cook, turning often, until browned on all asides and partially cooked, about 15 minutes. Remove the chicken wings and set aside. Add the bell pepper, remaining chopped onion and minced garlic, and cook, stirring often until the onion has sofened, about 5 minutes.

Add the rice and stir until opaque, about 1 minute. Return the reserved chopped meat, chicken wings, and salt pork to the pot. stir in the calabaza, tomato paste, chives, soy sauce, thyme, and remaining, 1/4 teaspoon pepper. Add the reserved broth and bring to a boil over high heat. REduce the heat to low, cover tightly, and simmer until the rice is tender, about 20 minutes. REmove from the heat. Stir in the drained pigeon peas and spinash, cover and let stand 5 minutes to heat thepeas and wilt the spinach. Serve immediately.

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