Entree: Cote d'Ivoire – Southern Culinary Region – Riz Gras (Hearty Ivorian tomato rice cooked with meat, vegetables, and palm oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on (about 24 oz / 680 g total)
- 4 tbsp (60 ml) red palm oil (or a blend of palm and vegetable oil if unavailable)
- 2 medium onions, about 12 oz (340 g), finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 small Scotch bonnet or habanero pepper, whole or seeded and chopped (optional for heat)
- 4 medium tomatoes, about 1 lb (450 g), chopped
- 3 tbsp (45 ml) tomato paste
- 2 cups (370 g) long-grain rice, rinsed
- 2 1/2 cups (600 ml) chicken stock, hot
- 2 medium carrots, about 8 oz (225 g), peeled and diced
- 1 cup (120 g) green beans, trimmed and cut into 1-inch pieces
- 1 chicken bouillon cube or 1 tsp (5 g) bouillon powder (optional, adjust salt)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 bay leaves
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Fresh parsley or chives, chopped, for garnish (about 2 tbsp / 8 g)

Instructions

1. Season the chicken thighs lightly with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) palm oil over medium-high heat. Brown the chicken on both sides until golden, about 6–8 minutes total. Remove chicken and set aside.
2. Reduce heat to medium and add the remaining 2 tbsp (30 ml) palm oil. Sauté the onions until translucent, about 6 minutes. Add the garlic and Scotch bonnet (if using) and cook another 1 minute.
3. Stir in the tomato paste and chopped fresh tomatoes; cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 8–10 minutes.
4. Return the browned chicken to the pot. Add the carrots, green beans, thyme, bay leaves, and bouillon cube if using. Pour in the hot chicken stock and bring to a gentle simmer.
5. Stir in the rinsed rice, making sure the rice is evenly distributed. Check liquid level — it should just cover the rice by about 1/4 inch. Adjust with a little extra stock or water if needed. Bring back to a gentle simmer, then reduce heat to low, cover, and cook 18–22 minutes until the rice is tender and the liquid is absorbed.
6. Remove from heat, let the pot stand covered for 5–10 minutes. Fluff the rice gently with a fork, remove the bay leaves, adjust seasoning with salt and pepper, and garnish with chopped parsley or chives before serving.