Entree: Liberia – Check Rice and Gravy (Hearty Liberian-style steamed rice served with a savory tomato-and-spice meat gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 38 min

Total 58 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or chicken stock (for cooking rice)
- 1.5 lb (680 g) chicken pieces, bone-in (thighs and drumsticks recommended)
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped (about 200 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 cups (480 g) fresh tomatoes, chopped, or canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet or habanero pepper, whole or chopped to taste (about 15 g)
- 2 cups (480 ml) water or chicken stock (for gravy)
- 1 bouillon cube (or 1 tsp / 5 g bouillon powder)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 oz (115 g) smoked fish, flaked (optional)
- 2 cups (60 g) fresh spinach or bitterleaf, roughly chopped (optional)
- 2 tbsp (30 ml) vegetable oil (additional, optional for frying chicken skin)

Instructions

1. Rinse rice until water runs clear; combine with 3 cups (720 ml) water or stock in a pot, bring to a boil, reduce heat, cover and simmer until tender and liquid absorbed, about 15–18 minutes; fluff and keep warm.
2. Season chicken pieces lightly with salt and pepper. In a heavy skillet or Dutch oven over medium-high heat, brown chicken in 2 tbsp (30 ml) oil (or pan-fry lightly in additional oil) until golden on all sides, 6–8 minutes; remove and set aside.
3. In the same pot, add 3 tbsp (45 ml) palm oil and reduce heat to medium. Sauté chopped onion until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in chopped tomatoes and tomato paste; cook 6–8 minutes until tomatoes break down and oil turns red. Add Scotch bonnet (whole if you want milder heat, pierced once) and cook 2 minutes.
5. Return browned chicken to the pot, add 2 cups (480 ml) water or stock, bouillon cube, thyme, bay leaves, and bring to a simmer. Cover and cook until chicken is cooked through and gravy has thickened slightly, about 25–30 minutes.
6. If using smoked fish, add flaked fish in the last 5 minutes to warm through. Stir in chopped spinach or bitterleaf in the final 2–3 minutes to wilt and integrate.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaves (and remove whole Scotch bonnet if used) before serving.
8. Serve the hot gravy ladled over steamed rice on plates or family-style, with extra pepper on the side for those who want more heat.