Let's Make a Quick Riz Gras - "West African Recipe"

Season the whole chicken with aable powder, black pepper, cumin, seasoning salt, and 2 tablespoons of vegetable oil; let it marinate for a couple of hours.

Heat vegetable oil in a large pot over medium heat.

Add the marinated chicken pieces to the pot and brown them on all sides; then remove and set aside.

Reduce the oil in the pot, leaving about 1 cup; filter out excess oil if necessary.

Add diced onions and one finely chopped habo pepper to the pot; stir in 1 tablespoon of tomato paste and fry for about 3 minutes.

Add diced tomatoes and diced carrots to the mixture; season with garlic powder, black pepper, paprika, salt, and chicken bouillon.

Stir in the browned chicken pieces and mix well until combined with the sauce; let it fry for 2 minutes.

Add water to the pot, adjusting the amount as needed; add one bay leaf and one hot pepper, then let it boil over medium heat for about 15 minutes until the vegetables and chicken are cooked.

If needed, add more water and adjust seasoning before bringing it back to a boil.

For the rice, wash 2 pounds of jasmine rice thoroughly; soak it in water, then microwave it for about 3 minutes before adding it to the pot.

Reduce the heat to low and let the rice cook.

Equipment Needed

Allergens