This recipe was inspired by the THIEBOU| SENEGALESE 🇸🇳 RICE| RICE & CHICKEN| Shalou Cuisine

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale boosts nutrients, while lettuce is often cheaper.

bay leaves

💰Cheaper: dried thyme

Thyme is a common herb that can substitute for bay leaves.

Start by pounding the peppers and garlic for the marinade.

Add parsley and other spices to the marinade mixture.

Marinate the chicken by poking holes and filling them with the marinade, then rub the remaining marinade over the chicken.

Allow the chicken to marinate while preparing the other ingredients.

Blend spring onions, parsley, yellow and green bell peppers, garlic, and onions to create a marinade for the rice.

Prepare the vegetables by chopping cabbage, carrots, pumpkin, and chili.

In a pot, heat oil and fry the marinated chicken for about 30 minutes on each side until cooked through.

Remove the chicken and reduce the oil in the pot, then add onions, bay leaves, and fermented sea snail to fry together.

Add the remaining marinade and then the harder vegetables like carrots and cabbage, cooking for 3-5 minutes.

Add the remaining vegetables and any leftover chicken parts for flavor.

Season the mixture with salt and black pepper, cover, and allow to cook.

Start steaming the rice separately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary