Entree: Equatorial Guinea – Southern Culinary Region – Coconut Rice with Chicken (One-pot chicken braised with coconut-scented rice and vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water
- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) red palm oil (or additional vegetable oil)
- 1 large onion, chopped, about 1 cup (150 g)
- 1 medium red bell pepper, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole (leave intact for mild heat or split for more heat)
- 1 tsp (2 g) ground ginger or 1 tbsp (6 g) fresh grated ginger
- 1 chicken bouillon cube
- 1 tsp (6 g) salt (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Heat vegetable oil and palm oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken on both sides until golden, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium, add chopped onion and bell pepper to the same pot, and sauté until softened, about 5 minutes; add garlic, ginger, and tomato paste and cook 1–2 minutes until fragrant.
3. Stir in the rinsed rice to toast briefly for 1–2 minutes, coating the grains with the aromatics. Add the coconut milk, water, the remaining 1/2 tsp (3 g) salt, bouillon cube, and the whole scotch bonnet pepper (do not burst it unless you want more heat).
4. Nestle the browned chicken thighs into the coconut rice mixture, skin-side up. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook without stirring for 22–28 minutes until rice is tender and chicken is cooked through (internal temperature 165°F/74°C).
5. Turn off the heat and let the pot rest, covered, for 10 minutes. Remove the whole scotch bonnet pepper before serving unless you want extra heat.
6. Fluff the rice gently with a fork, adjust seasoning with salt and pepper if needed, garnish with chopped cilantro or parsley, and serve the chicken atop the coconut rice.