Entree: Guinea – Riz Gras (Hearty West African tomato-and-spiced rice cooked with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 5 min

Total 1 hr 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (400 g) long-grain rice, rinsed
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, 8 oz (225 g)
- 3 cloves garlic, minced, 0.3 oz (9 g)
- 1 tbsp (15 ml) grated fresh ginger, 0.5 oz (15 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1 red bell pepper, sliced, 6 oz (170 g)
- 2 medium carrots, sliced, 4 oz (115 g) each
- 2 medium potatoes, peeled and quartered, about 10 oz (280 g) total
- 2 cups (480 ml) chicken stock
- 1 chicken bouillon cube, crushed
- 1 tsp (5 g) dried thyme
- 2 bay leaves (approx. 0.5 g)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper, or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken thighs with salt, pepper, and half the smoked paprika. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the chicken on both sides until golden, about 6–8 minutes; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the chopped onion until translucent, about 5 minutes, then add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, red pepper, thyme, bay leaves, cayenne, and remaining smoked paprika. Simmer 5 minutes to develop the sauce.
4. Return the browned chicken to the pot, add the carrots and potatoes, and pour in the chicken stock and crushed bouillon cube. Bring to a gentle boil, then reduce heat and simmer, covered, 15 minutes to partially cook the vegetables and infuse flavors.
5. Remove the chicken temporarily, stir the rinsed rice into the sauce and vegetables, level the surface, and nestle the chicken back on top. Add additional hot water if needed to ensure rice is covered by about 1/2 inch (1 cm).
6. Cover and simmer on low heat until the rice is tender and the chicken is cooked through, about 20–25 minutes. Do not stir excessively to avoid broken rice.
7. Remove from heat, let rest 5 minutes, discard bay leaves, fluff rice gently with a fork, adjust seasoning with salt and pepper, and garnish with chopped parsley or cilantro before serving.