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Thieboudienne Poulet
A flavorful chicken and rice dish, a variation of the classic Thieboudienne, featuring tender chicken pieces simmered in a rich tomato-based sauce with vegetables.
ð§ ææ
- 1.5 kg Chicken(cut into pieces)
- 2 large Onions(chopped)
- 800 g Tomatoes(crushed or pureed)
- 4 tbsp Tomato paste
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 medium Carrots(peeled and cut into chunks)
- 300 g Cassava(peeled and cut into chunks)
- 1/2 medium Cabbage(cut into wedges)
- 200 g Okra(trimmed)
- 1 green Bell pepper(seeded and sliced)
- 4 tbsp Vegetable oil
- 500 g Rice(long-grain, rinsed)
- as needed Water
- to taste Salt
- to taste Black pepper
- 1 optional Bouillon cube
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken on all sides, then remove and set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the crushed tomatoes and cook for 10 minutes, allowing the sauce to thicken.
- 4
Return the browned chicken to the pot. Add enough water to cover the chicken, along with the carrots, cassava, cabbage, and bell pepper. Add the bouillon cube if using. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the chicken is tender and the vegetables are cooked.
- 5
Remove the chicken and vegetables from the pot and set aside. Strain the sauce, discarding the solids (or blend them back in if you prefer a smoother sauce).
- 6
Return the strained sauce to the pot. Add the rinsed rice and enough water to cover the rice by about an inch. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- 7
While the rice is cooking, briefly steam or boil the okra until tender-crisp.
- 8
Fluff the cooked rice with a fork. Serve the rice topped with the chicken pieces and cooked vegetables. Garnish with the steamed okra.
ð¡ ããã®ã³ã
- âFor a richer flavor, marinate the chicken for at least 30 minutes before browning.
- âAdjust the amount of water for the rice based on the type of rice used.
- âIf you don't have cassava, you can substitute with potatoes or sweet potatoes.
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- Add other vegetables like eggplant or green beans.
- For a spicier dish, add a chopped chili pepper to the sauce.