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Thieboudienne Rouge au Poulet
A vibrant and flavorful one-pot dish featuring fish or chicken cooked with rice, vegetables, and a rich tomato-based sauce. This version highlights chicken.
ð§ ææ
- 1 kg Chicken pieces(bone-in, skin-on)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 150 g Tomato paste
- 400 g Diced tomatoes(canned)
- 3 medium Carrots(peeled and cut into chunks)
- 300 g Cassava(peeled and cut into chunks)
- 1/4 head Cabbage(cut into wedges)
- 1 medium Eggplant(cut into chunks)
- 150 g Okra(trimmed)
- 500 g Long-grain rice(rinsed)
- 4 tbsp Vegetable oil
- 1 liter Water or chicken broth
- 2 optional Maggi cubes
- to taste Salt
- to taste Black pepper
- 2 Bay leaves
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides, then remove and set aside.
- 2
In the same pot, add chopped onions and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Add the diced tomatoes and cook for another 5 minutes.
- 4
Return the browned chicken to the pot. Add water or chicken broth, bay leaves, and Maggi cubes (if using). Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 5
Add the carrots and cassava to the pot. Cover and simmer for another 15 minutes, or until the vegetables are tender-crisp.
- 6
Add the cabbage and eggplant. Cover and cook for 10 minutes.
- 7
Add the rinsed rice to the pot, ensuring it's submerged in the liquid. If needed, add more water to cover the rice by about an inch. Bring to a boil, then reduce heat to low, cover tightly, and steam for 20-25 minutes, or until the rice is cooked through and has absorbed the liquid.
- 8
During the last 10 minutes of the rice cooking, add the okra on top of the rice. Do not stir.
- 9
Once the rice is cooked, gently fluff it with a fork. Serve the Thieboudienne Rouge hot, with the chicken and vegetables arranged over the rice.
ð¡ ããã®ã³ã
- âEnsure the rice is well-rinsed to remove excess starch.
- âAdjust the amount of tomato paste to control the color and intensity of the sauce.
- âDon't overcook the vegetables; they should retain some texture.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Substitute fish (like snapper or sea bass) for chicken.
- Add other vegetables like sweet potatoes or bell peppers.
- For a spicier version, add a scotch bonnet pepper to the sauce.