Description
A vibrant and fragrant rice dish layered with herbs, spices, and savory chicken, bringing comfort and warmth, especially in West African cuisine.
Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 4 chicken thighs or drumsticks, skinless
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 bell pepper, chopped
- 3 large tomatoes, blended into a puree
- 2 tablespoons tomato paste
- 2–3 cups chicken broth or water
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
- Optional: 1-2 bay leaves
- Optional: Red bell pepper or green peas for garnish
Instructions
- Begin by marinating the chicken. Lightly season the chicken with salt, pepper, and half of the spices.
- While the chicken marinates, rinse the rice under cold water until the water runs clear.
- In a large pot, heat the vegetable oil over medium heat and add the marinated chicken pieces.
- Remove the chicken once golden and set aside. In the same pot, add onions and sauté until translucent.
- Add minced garlic and ginger, stirring for about 30 seconds.
- Pour in the blended tomato puree, tomato paste, and bell pepper, and let it cook down for 10-15 minutes.
- Return the chicken to the pot and add the rinsed rice. Pour in the chicken broth or water.
- Once boiling, reduce heat and cover. Let cook for 20-25 minutes or until liquid is absorbed.
- Once cooked, let it sit covered for 5-10 minutes before serving.
Notes
For a vegetarian option, substitute chicken with chickpeas or vegetables. Make sure to check broth for gluten if gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg