Click on the image, above to submit to Pinterest.
Ris Gras Burkinabé
Ris Gras Burkinabé is a traditional Burkinabé recipe for classic one-pot dish of chicken, rice and vegetables in a tomato base flavoured with cinnamon and chillies. The full recipe is presented here and I hope you enjoy this classic Burkinabé version of: Ris Gras Burkinabé.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesChicken RecipesVegetable RecipesBurkina-faso Recipes
Riz Gras is one of the most popular dishes in Burkina Faso (one of the local varieties of what's known as Theboudienne in Senegal and Jollof Rice elsewhere in West Africa). It is so simple to make but SO delicious. This version is finished with chicken thighs (the 'gras' or 'fat' component of the name).
Ingredients:
For the Chicken:
60ml Vegetable Oil
500g Chicken Thighs (skinless and boneless)
Salt and freshly-ground black Pepper, to taste
For the Rice:
120ml Vegetable Oil
2 Yellow Onions, chopped
5 garlic cloves, minced
2 Habanero chillies finely chopped
3 Roma Tomatoes seeded and chopped
175ml Tomato purée
525g Long-Grain White Rice
1.25l Chicken Stock
1 Cinnamon Stick
Salt and freshly-ground black Pepper, to taste
Method:
For the Chicken: Place a large pot over medium heat. Once hot add the oil and use to fry the chicken pieces (season these with salt and black pepper first).
Fry for about 15 minutes, until the chicken pieces are cooked all the way through (turn them over about half way through).
Remove the chicken with tongs and set to drain on kitchen towels. Set aside.
For the Rice:
Add the oil to the pot used to cook the chicken then add in the onions and cook over medium heat until translucent (about 5 minutes).
Add the garlic, habanero chillies and tomatoes. Stir to combine and cook for 3 minutes more, stirring occasionally.
Stir in the tomato purée until smooth then add the rice and stir into the other ingredients to combine. Cook for 2 minutes, stirring constantly, then pour in the chicken stock and add the cinnamon stick. Season to taste with salt and black pepper, bring to a boil over high heat then cover, reduce the heat to low and cook, stirring occasionally for about 15 minutes until the rice is tender and all the liquid has been absorbed.
Turn the rice mixture onto a warmed serving dish, place the fried chicken on top and bring to the table.
