Entree: Cote d'Ivoire – Central Culinary Region – Riz Gras (Hearty West African one-pot rice cooked in a rich tomato and palm-oil sauce with chicken and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) red palm oil or vegetable oil if unavailable
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 inch (25 g) fresh ginger, peeled and grated
- 3 tbsp (45 g) tomato paste
- 3 medium tomatoes, blended or finely chopped, about 12 oz (340 g)
- 2 cups (480 ml) chicken stock or water
- 1 large carrot, peeled and diced, about 3 oz (85 g)
- 1 red bell pepper, seeded and chopped, about 6 oz (170 g)
- 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
- 1 Scotch bonnet or habanero pepper, whole (optional for heat)
- 1 tsp (5 g) ground curry (optional)
- 1 tsp (5 g) paprika
- 2 tsp (10 g) chicken bouillon powder or 1 bouillon cube
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp salt and 1/2 tsp pepper. In a large Dutch oven or heavy pot, heat 3 tbsp (45 ml) palm oil over medium-high heat. Brown the chicken thighs on both sides until golden, about 6–8 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add chopped onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger and cook 1 minute more until fragrant.
3. Stir in 3 tbsp (45 g) tomato paste and cook 2–3 minutes to deepen the tomato flavor. Add blended/chopped tomatoes and simmer until the sauce thickens slightly, about 6–8 minutes.
4. Return the browned chicken to the pot. Add 2 cups (480 ml) chicken stock, 1 tsp (5 g) paprika, 1 tsp (5 g) ground curry if using, 2 tsp (10 g) chicken bouillon powder, and the whole Scotch bonnet pepper if using. Bring to a simmer.
5. Add the rinsed rice, diced carrot, chopped red bell pepper, and green beans, spreading them evenly. Taste the liquid and adjust salt to about 1 tsp (5 g) total if needed. The liquid should just cover the rice mixture; add up to 1/4 cup (60 ml) more stock or water if required.
6. Cover, reduce heat to low, and simmer gently until the rice is tender and the liquid is absorbed, about 20–25 minutes. Avoid stirring vigorously to prevent mushy rice; if moisture remains, continue cooking a few minutes.
7. Remove the whole Scotch bonnet if used, fluff the rice gently with a fork, and let rest covered off the heat 5 minutes. Garnish with chopped parsley or cilantro and serve hot.