Riz au Gras au PouletTomato Rice with Chicken
A family-style rice dish cooked in a tomato base with chicken and vegetables until the grains are fluffy and well seasoned. It has the comforting character of West African one-pot rice and is built for sharing.
Prep
25m
Cook
55m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 500gWhite Rice (rinsed)
- 700gChicken Thigh (bone-in)
- 300gTomato (finely chopped)
- 50gTomato Paste
- 180gOnion (finely chopped)
- 10gGarlic (crushed)
- 50mlVegetable Oil
- 900mlChicken Stock
- 150gCarrot (cut into thin strips)
- 150gGreen Bean (trimmed)
- 150gRed Bell Pepper (finely chopped)
- 2pcsBay Leaf
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Brown the chicken thigh in batches.
- 02
Return the chicken thigh to the pot, add the onion and garlic, and cook until softened.
- 03
Stir in the tomato and tomato paste and cook until saucy.
- 04
Add the carrot, green beans, red bell pepper, bay leaves, white rice, chicken stock, salt, and black pepper and bring to a boil.
- 05
Cover, reduce the heat to low, and cook until the rice is tender and the chicken reaches 74°C (165°F).
- 06
Discard the bay leaves and rest, covered, for 10 minutes before serving.
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