Chad Riz Gras Recipe - African Jollof Rice

Welcome to the heart of West African cuisine, where Savory Delights: Chad Riz Gras Recipe brings comforting, big flavors right into your kitchen! Often called "fat rice," this incredible one-pot chicken and tomato rice dish is a national treasure in Burkina Faso and a beloved staple across the Sahel region. If you've ever enjoyed African jollof rice or classic chicken over rice dishes, you're in for a treat with this deeply satisfying meal. It’s packed with rich tomato flavor, tender chicken, and perfectly cooked long-grain rice, making it an easy to make nutritious meal that’s perfect for weeknights or family gatherings. Get ready to discover your new favorite African dish recipe that’s simple, hearty, and absolutely delicious!

Ingredients

• Chicken: 2 lbs bone-in, skin-on chicken thighs (about 4-6 pieces). Bone-in thighs stay juicy and add incredible flavor to the rice. You can swap with drumsticks or boneless thighs (adjust cooking time slightly).
• Long-Grain White Rice: 2 cups (e.g., Basmati or Jasmine also work, just adjust liquid slightly as they absorb less). Rinsing until the water runs clear is key for fluffy, separate grains.
• Oil: ¼ cup neutral cooking oil (like vegetable, canola, or mild olive oil). This generous amount of "fat" is traditional, but feel free to reduce to 2-3 tablespoons for a lighter version.
• Onion: 1 large, chopped.
• Garlic: 4-5 cloves, minced.
• Carrots: 2 medium, peeled and chopped.
• Bell Pepper: 1 large (any color), chopped.
• Habanero or Scotch Bonnet: 1 small (minced, or left whole for milder heat). For less heat, use a jalapeño or serrano; for kids, omit entirely.
• Canned Crushed or Chopped Tomatoes: 1 (14.5-ounce) can.
• Tomato Paste: 2 tablespoons. This helps build a rich, deep red color and concentrated tomato flavor.
• Chicken Stock/Broth: 3 cups (use gluten-free if needed).
• Bouillon Cube/Powder: 1 (chicken or vegetable flavor, e.g., Maggi cube), crushed.
• Seasoning: 1 teaspoon curry powder or paprika (optional, but adds a nice warmth), ½ teaspoon black pepper, salt to taste.
• Optional Garnishes: Fresh parsley or cilantro, extra sliced raw onions, lime wedges.

Directions

1. Prep the Ingredients
   1. Place the long-grain rice in a fine mesh strainer and rinse under cold running water until the water runs mostly clear. Drain well and set aside.
   2. Chop the onion, garlic, carrots, and bell pepper. Mince the habanero or Scotch bonnet if you want a spicier dish, or leave it whole for a milder flavor (you can remove it before serving).
   3. Pat the chicken thighs dry with paper towels. Season them generously on both sides with salt and black pepper.
2. Brown the Chicken
   1. Heat the ¼ cup of neutral oil in a large, heavy-bottomed pot or Dutch oven with a lid over medium-high heat until it shimmers.
   2. Carefully place the seasoned chicken pieces, skin-side down, into the hot oil. Sear for 5-7 minutes per side, until the skin is deep golden brown and crispy. Don’t overcrowd the pan; if necessary, brown the chicken in batches.
   3. Once browned, remove the chicken from the pot and set it aside on a plate. Leave the delicious drippings and oil in the pot.
3. Build the Tomato Base
   1. Reduce the heat to medium. Add the chopped onions and minced garlic to the pot. Cook, stirring occasionally, for 5-7 minutes until the onions are soft and lightly golden.
   2. Stir in the chopped carrots and bell pepper. Cook for another 3-5 minutes until they start to soften slightly.
   3. Add the tomato paste to the pot. Cook, stirring constantly, for 2-3 minutes. This step is crucial as it caramelizes the paste, deepening its color and sweetening its flavor.
   4. Pour in the canned crushed or chopped tomatoes, chicken stock, crushed bouillon cube, curry powder/paprika (if using), and remaining black pepper. Scrape up any browned bits from the bottom of the pot with your wooden spoon – these bits are packed with flavor! Bring the mixture to a gentle simmer.
4. Add Rice & Simmer
   1. Return the browned chicken pieces (and any juices that have accumulated on the plate) to the pot, nestling them into the tomato sauce.
   2. Stir in the rinsed and drained rice, distributing it evenly throughout the sauce and around the chicken. Make sure the rice is submerged in the liquid.
   3. Bring the pot back to a gentle boil. Once boiling, cover the pot tightly with its lid and immediately reduce the heat to low.
   4. Simmer without lifting the lid for 18-20 minutes, or until the rice is mostly tender and most of the liquid has been absorbed. Resist the urge to peek or stir, as this releases steam crucial for cooking the rice.
5. Steam & Finish
   1. Turn off the heat. Keep the pot covered and let it sit undisturbed for another 10 minutes. This steaming period allows the rice to finish cooking perfectly and become fluffy.
   2. After 10 minutes, carefully check the texture of the rice:
   1. If the rice is too firm or dry: Sprinkle a tablespoon or two of hot chicken stock or water over the rice, re-cover, and let it steam for another 5 minutes.
   2. If the rice is too wet: Uncover the pot and cook over very low heat for a few minutes, gently fluffing with a fork, allowing excess moisture to evaporate.
   1. Gently fluff the rice with a fork, taking care not to mash the grains. Taste and adjust salt and pepper if needed.
   2. Garnish with fresh parsley or cilantro, extra sliced onions, and a squeeze of lime juice if desired. Serve immediately and enjoy your delicious Riz Gras!