Riz gras is a West African one-pot rice dish in which tomato, aromatics, chicken, and vegetables cook together into a generous family meal.
Browning the chicken and cooking the tomato base before adding the rice gives each grain savory flavor while keeping the vegetables recognizable.
Once the rice goes in, stir only once or twice and keep the pot covered so the grains steam rather than turn sticky.
Serving Suggestions
Spoon the riz gras into a large bowl and serve with a crisp salad, hot sauce, or lime wedges.
Recipe Notes
Let the finished rice rest before fluffing. Leftovers can be reheated covered with a splash of stock or water.
Burkinabè Riz Gras with Chicken and Vegetables
A West African one-pot rice dish with tomato seasoning, tender chicken, carrots, cabbage, and green beans.
Ingredients
Equipment
Method
Brown the chicken:
- Pat the chicken dry and season with half the salt and pepper. Heat the oil in a Dutch oven and brown the chicken on all sides. Transfer to a plate.
Make the tomato base:
- Cook the onion in the pot until soft. Add the garlic, ginger, tomato paste, paprika, and thyme and cook for one minute. Stir in the crushed tomatoes and simmer for 8 minutes.
Simmer the chicken:
- Return the chicken to the pot with the stock, carrots, beans, cabbage, and remaining seasoning. Cover and simmer for 20 minutes.
Cook the rice:
- Stir in the rinsed rice. Cover and cook over low heat for 20 to 25 minutes, until the rice is tender and the chicken is cooked through. Rest covered for 10 minutes.
Serve:
- Fluff the rice gently around the chicken and vegetables, then serve hot from the pot.
Nutrition
Notes
- Rinse the rice until the water runs mostly clear to reduce excess surface starch.
- Keep the lid closed during the final steaming stage so the rice cooks evenly.
