Entree: Sierra Leone – Northern Culinary Region – Palm Oil Rice (Sierra Leonean rice cooked with red palm oil, tomato, vegetables, and seasoned chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 45 min

Ingredients

- 2 cups (370 g) long-grain parboiled rice, rinsed until water runs clear
- 3 tbsp (45 ml) red palm oil
- 2 bone-in chicken thighs, approx. 7 oz (200 g) each, seasoned and trimmed
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium red bell pepper, about 6 oz (170 g), diced
- 1 cup (240 ml) tomato puree
- 2 tbsp (30 g) tomato paste
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 cups (480 ml) chicken stock
- 1 tsp (5 g) bouillon powder or 1 bouillon cube, crushed
- 1 cup (150 g) frozen peas and carrots mix
- 2 tbsp (12 g) chopped scallions
- Salt and black pepper to taste

Instructions

1. Season the chicken thighs with salt and pepper. Heat 1½ tbsp (22 ml) palm oil in a heavy-bottomed pot over medium-high heat. Brown the chicken on both sides until golden, about 6–8 minutes total, then remove and set aside.
2. Add the remaining 1½ tbsp (22 ml) palm oil to the pot. Sauté the chopped onion, bell pepper, garlic, and ginger until softened, about 4–5 minutes.
3. Stir in the tomato paste and cook 1 minute, then add the tomato puree and cook until the mixture darkens and the oil separates slightly, about 5 minutes.
4. Add the rinsed rice to the pot and stir to coat each grain in the tomato mixture. Pour in the chicken stock and add the bouillon. Return the browned chicken thighs to the pot, nestling them into the rice.
5. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18–22 minutes until rice is tender and liquid is absorbed. Add the frozen peas and carrots in the last 5 minutes of cooking to heat through.
6. Remove from heat, let rest covered 5 minutes, then fluff the rice with a fork. Garnish with chopped scallions and serve hot.