Entree: Cote d'Ivoire – National Cuisine – Riz Gras (Ivorian one-pot savory rice cooked with chicken, tomatoes, and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 2 tbsp (30 ml) red palm oil or vegetable oil
- 4 bone-in chicken thighs, approx. 1.5 lb (680 g)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 2 cups (480 g) canned crushed tomatoes
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 3 cups (720 ml) chicken stock or water
- 2 carrots, diced (about 1 cup / 120 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
- 1 bay leaf
- 1 bouillon cube (such as Maggi) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (8 g) chopped parsley or cilantro for garnish

Instructions

1. Heat the palm oil in a large heavy-bottomed pot over medium-high heat. Season the chicken thighs with a little salt and pepper, then brown them on both sides, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 4–5 minutes.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes and cook until the mixture thickens slightly, about 4–6 minutes.
4. Return the browned chicken to the pot. Add the carrots, red bell pepper, green beans, bay leaf, bouillon cube, thyme, and black pepper. Pour in the chicken stock and bring to a gentle simmer. Partially cover and simmer for 15 minutes to cook the chicken through.
5. Remove the chicken pieces briefly, add the rinsed rice to the pot, stir to distribute evenly, and add more stock or water if needed to ensure liquid covers the rice by about 1/2 inch (about 120–180 ml extra if necessary).
6. Nestle the chicken back on top of the rice. Reduce heat to low, cover tightly, and cook without stirring for 18–22 minutes, or until the rice is tender and liquid is absorbed.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff the rice gently with a fork, discard the bay leaf, garnish with chopped parsley or cilantro, and serve hot.