Riz Gras (Guinean Festive Rice with Chicken and Vegetables)
Local name: Riz gras
In short: Chicken and vegetables simmered in a rich tomato and onion base, then rice cooked in the same pot so every grain soaks up the broth. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Riz gras, or fatty rice, is the dish Guinean families put on a big platter for weddings, Eid and Sunday gatherings. Chicken is browned first, then cooked with tomato, onion and chunky vegetables. The rice goes into the same pot and drinks up the red broth. At the table the vegetables and meat are piled on top and everyone eats from the shared dish.
Instructions
- Rub the chicken with the lime juice, garlic, salt and pepper. Cover and leave it for 30 minutes at room temperature, or up to 4 hours in the fridge.
- Heat the oil in a wide heavy pot over medium-high heat. Brown the chicken for about 4 minutes per side, then lift it out onto a plate.
- Cook the onions in the same oil for 8 minutes until golden. Stir in the tomato paste for 2 minutes, then add the grated tomatoes and the whole chili.
- Simmer the sauce for 12 to 15 minutes, stirring now and then, until it thickens and the oil shines on the surface.
- Return the chicken to the pot and add 800 ml water, the carrots, eggplant, cabbage and pepper. Cover and simmer for 25 minutes until the chicken reaches 74°C (165°F) and the vegetables are tender.
- Lift the chicken and vegetables onto a plate and cover them with foil. Measure the liquid in the pot and add water if needed to make 800 ml, then taste and add salt if it needs it.
- Bring the liquid to a boil and stir in the rice. Cover tightly, turn the heat to its lowest setting and cook for 18 to 20 minutes until the rice is tender and the liquid is gone.
- Rest the rice, still covered, for 10 minutes. Fluff it, spread it on a large platter and arrange the chicken and vegetables on top. Remove the chili before serving.
Tips
- Parboiled rice stays separate and firm in a long simmer. If you use plain long-grain rice, cut the cooking liquid to 700 ml and check it after 15 minutes.
- Use beef or lamb in place of the chicken for a deeper flavor. Simmer the meat for 1 hour in step 5 before adding the vegetables.
Questions and answers
Is riz gras spicy?
Only mildly. The chili goes in whole so it perfumes the rice without breaking up. Serve extra chili sauce on the side for anyone who wants heat.
Can I make riz gras ahead of time?
Cook it the same day for the best texture. Leftovers keep for 3 days in the fridge and reheat well in a covered pan with a splash of water.
What is the difference between riz gras and jollof rice?
They are close cousins. Riz gras usually has a large share of vegetables and meat cooked in the pot and piled on the rice, while jollof is often cooked with fewer add-ins.
How long does it take to make Riz Gras (Guinean Festive Rice with Chicken and Vegetables)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Riz Gras (Guinean Festive Rice with Chicken and Vegetables)?
About 560 kcal per serving, with 30 g of protein, 62 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 62 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
