Entree: Burkina Faso – National Cuisine – Riz Gras (One-pot West African tomato rice cooked with spiced chicken and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 5 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 1/4 cup (60 ml) peanut oil or vegetable oil
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) crushed fresh tomatoes or canned crushed tomatoes
- 3 cups (555 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (840 ml) chicken stock or water
- 2 large onions, 1 sliced and 1 finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium carrots, peeled and diced
- 2 cups (150 g) cabbage, thinly sliced
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- 2 Maggi or bouillon cubes (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat the peanut oil in a large heavy pot over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced onion and cook until softened and beginning to brown, about 5 minutes. Add the chopped onion, garlic, and ginger and cook 1–2 minutes until fragrant.
3. Stir in tomato paste and cook 1 minute, then add crushed tomatoes and bring to a simmer, scraping browned bits from the bottom of the pot. Add thyme, bay leaf, Maggi cubes if using, and remaining salt and pepper.
4. Return the browned chicken to the pot. Add carrots and cabbage, then pour in chicken stock. Bring to a gentle boil, reduce heat, cover, and simmer 15 minutes to meld flavors and partially cook the chicken and vegetables.
5. Remove the chicken pieces briefly and set aside. Stir the rinsed rice into the tomato-vegetable broth, smoothing into an even layer. Place the chicken pieces on top of the rice, cover tightly, reduce heat to low, and cook undisturbed until rice is tender and liquid is absorbed, about 20–25 minutes.
6. Remove from heat and let rest 5–10 minutes. Fluff the rice gently with a fork, mix chicken and rice together, adjust seasoning, and garnish with chopped parsley or cilantro before serving.