
Time
45 minutes
Servings
4
Calories
836
A vibrant West African dish bursting with flavor, combining perfectly cooked rice, rich tomatoes, and perfectly grilled chicken for a truly satisfying meal.
836
cal
35.7g
protein
82.6g
carbs
39.3g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain parboiled rice | 2 cups | 338 | 7g | 74g | 1g | |||
| chicken thighs | 1.5 lbs | 373 | 28g | 0g | 28g | |||
| tomato paste | 4 tbsp | 13 | 1g | 3g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| scotch bonnet pepper | 1 pieces | 0 | 0g | 0g | 0g | |||
| garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| vegetable oil | 3 tbsp | 90 | 0g | 0g | 10g | |||
| seasoning cube | 2 pieces | 0 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| thyme | 1 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain parboiled rice | 2 cups | 338 | 7g | 74g | 1g | |||
| chicken thighs | 1.5 lbs | 373 | 28g | 0g | 28g | |||
| tomato paste | 4 tbsp | 13 | 1g | 3g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| scotch bonnet pepper | 1 pieces | 0 | 0g | 0g | 0g | |||
| garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| vegetable oil | 3 tbsp | 90 | 0g | 0g | 10g | |||
| seasoning cube | 2 pieces | 0 | 0g | 0g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| thyme | 1 tsp | 0 | 0g | 0g | 0g |
Step 1
Wash the rice thoroughly and soak in water for 30 minutes.
Step 2
Blend onion, bell pepper, garlic, and scotch bonnet until smooth.
Step 3
Heat vegetable oil in a pot and sauté the blended mixture for 10 minutes.
Step 4
Add tomato paste, thyme, seasoning cubes, and salt. Cook for another 10 minutes.
Step 5
Stir in the soaked rice and 4 cups of water. Cover and simmer for 20 minutes until rice is cooked.
Step 6
Season the chicken thighs with salt and grill until fully cooked.
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