Entree: Gambia – Benachin (One-pot rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into 8 pieces (or equivalent chicken pieces)
- 1/2 cup (120 ml) peanut oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 2 Scotch bonnet peppers (or habanero), seeded and finely chopped (adjust to heat preference)
- 6 oz (170 g) tomato paste
- 14 oz (400 g) can crushed tomatoes
- 3 cups (555 g) long-grain parboiled rice, rinsed and drained
- 4 cups (960 ml) chicken stock (hot)
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 cup (150 g) green beans, trimmed and cut
- 1/2 cup (75 g) frozen peas
- 2 Maggi or chicken bouillon cubes (or 2 tsp / 10 g bouillon powder)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) smoked paprika (optional)
- Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Season the chicken pieces with salt, black pepper and half the ground ginger. Heat 1/2 cup (120 ml) peanut oil in a large heavy pot over medium-high heat; brown chicken on all sides in batches, 6–8 minutes per batch. Remove and set aside.
2. In the same pot reduce heat to medium, add sliced onions and sauté until translucent, about 5 minutes. Add minced garlic and chopped Scotch bonnet; cook 1 minute until fragrant.
3. Stir in tomato paste and crushed tomatoes, cook 3–4 minutes to reduce rawness. Return browned chicken to the pot, add carrots, bell pepper, green beans, bouillon cubes, smoked paprika (if using) and remaining ground ginger. Pour in hot chicken stock and bring to a simmer.
4. Add rinsed rice and frozen peas, stir once to distribute evenly. Taste and adjust salt. Bring back to a gentle simmer, cover tightly and reduce heat to low. Cook 20–25 minutes without lifting the lid, until rice is tender and liquid absorbed.
5. Remove from heat and let rest, covered, 5–10 minutes. Fluff rice, fold chicken pieces through, garnish with chopped cilantro or parsley and serve family-style.