Thieb Guers Poulet

Name: Thieb Guers Poulet
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Senegal
Ingredients: 1.5 kg Chicken pieces (bone-in, skin-on, cut into serving pieces); 3 large Onions (chopped); 400 g Tomatoes (crushed or pureed); 3 tbsp Tomato paste; 6 cloves Garlic (minced); 1 inch piece Ginger (grated); 3 medium Carrots (peeled and cut into large chunks); 300 g Cassava (peeled and cut into large chunks); 0.5 medium head Cabbage (cut into wedges); 1 medium Eggplant (cut into large chunks); 2 medium Sweet potatoes (peeled and cut into large chunks); 500 g Long-grain white rice (rinsed until water runs clear); 100 ml Vegetable oil; 2 optional Bouillon cubes; to taste undefined Salt; to taste undefined Black pepper; 2 optional Bay leaves; for garnish undefined Parsley (chopped)

A flavorful one-pot chicken and vegetable dish cooked with rice, similar to Thieboudienne but often featuring different vegetable combinations and a distinct preparation method for the chicken. It's a hearty and comforting meal.

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken and set aside.
2
Add chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
💡 전문가 팁: Scrape up any browned bits from the bottom of the pot.
3
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Add the crushed tomatoes and bouillon cubes (if using). Bring to a simmer.
4
Return the seared chicken to the pot. Add enough water to cover the chicken by about an inch. Add bay leaves (if using). Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until chicken is tender.
5
Add the harder vegetables like carrots, cassava, and sweet potatoes to the pot. Ensure they are submerged in the liquid. Cover and simmer for another 20 minutes.
6
Add the cabbage and eggplant. Continue to simmer, covered, for another 15-20 minutes, or until all vegetables are tender but not mushy.
💡 전문가 팁: Adjust seasoning with salt and pepper as needed.
7
While the vegetables are cooking, prepare the rice. In a separate pot, add the rinsed rice and enough water to cover it by about 1.5 inches. Bring to a boil, then reduce heat to low, cover, and steam for 15-20 minutes, or until cooked through and fluffy.
8
To serve, spoon the fluffy rice onto a large platter. Arrange the chicken pieces and cooked vegetables over the rice. Ladle some of the flavorful sauce from the pot over everything. Garnish with chopped parsley.
💡 전문가 팁: The sauce is key to the flavor of this dish.

요리 기록 추적

💡 전문가 팁

✓Ensure all vegetables are cut into large, uniform pieces so they cook evenly.
✓Don't overcrowd the pot when searing the chicken; do it in batches if necessary.
✓Taste and adjust seasoning throughout the cooking process.
✓If the sauce becomes too thick, add a little hot water.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add other vegetables like okra, pumpkin, or green beans.
For a spicier version, add a whole chili pepper to the simmering sauce.
Use a different type of rice, such as broken rice, for a more traditional texture.