Vary Akoho Voan-Katsaka
Rice with Chicken and Corn
A comforting and simple one-pot meal from Madagascar, combining rice, chicken, and sweet corn in a flavorful broth, often seasoned with ginger and turmeric.
🧂 Ingredients
- 500 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 250 g Rice(long-grain, rinsed)
- 200 g Corn kernels(fresh or frozen)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tbsp Vegetable oil
- 600 ml Chicken broth
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro(chopped)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 4-5 minutes.
- 3
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 4
Add turmeric powder and stir well.
- 5
Return the chicken to the pot. Add the rinsed rice and corn kernels.
💡 Tip: Ensure rice is evenly distributed - 6
Pour in the chicken broth. Season with salt and black pepper.
- 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during cooking - 8
Once cooked, let the dish rest, covered, for 5-10 minutes before fluffing with a fork.
- 9
Serve hot, garnished with fresh cilantro.
💡 Pro Tips
- ✓Using bone-in chicken adds more flavor to the rice.
- ✓Rinsing the rice helps remove excess starch, preventing a gummy texture.
- ✓Adjust the amount of chicken broth based on the type of rice used; some varieties absorb more liquid than others.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like peas or diced carrots along with the corn.
- For a spicier version, add a chopped chili pepper with the onions.
- Use coconut milk instead of some of the chicken broth for a richer, creamier flavor.