Thieb Guers Poulet
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.
🧂 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 Salt
- to taste Black pepper
- 2 optional Bay leaves
- for garnish Parsley(chopped)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: The sauce is key to the flavor of this dish.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.