Burkina Faso – Riz Gras (Fat Rice)

www.myhungrytum.com

Ingredients:

500g rice

500g chicken meat (either chicken portions or cubed meat)

1 Maggi (or stock) cube or 2 cups Chicken Stock.

3 garlic cloves

2 Scotch Bonnet Chilies or another hot chili

1/2 onion, finely chopped

4 tomatoes, chopped
4 tbsp tomato purée

Oil for frying

Salt and black pepper, to taste

Preparation: (I have edited this for ease of preparation)

Grind the Chilies, Garlic tomatoes, and Onion with a processor or mortar and pestle to make a paste.

Add 125ml oil to a large pan or skillet and spoon the chili and tomato paste into this.

Place the pan containing the oil and chili tomato paste on a medium high burner and cook for 8 minutes.

Place the meat in a large metal frying pan.

Use a little water to wash the mortar or processor bowl and add this to the pan along with the meat. Bring
to a simmer and cook for 15 minutes.

Transfer the meat to the pan with the chili and tomatoes and stir-in to the 4 tbsp of tomato purée.

Add 1liter water and the Maggi cube and bring to a boil while stirring.

Add the rice (well washed).

Reduce to a simmer, cover and cook for 15 minutes.

Check the water, reduce to a very gentle simmer and continue cooking, covered, for a further 10 minutes
(all the water should be absorbed).

Serve immediately.

Garnish with thin sliced onions and chopped peppers for more heat and flavor.

Serves 4 people

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-riz-au-gras