Riz Gras Poulet Braisé Recipe
Fragrant rice infused with a rich tomato stew base and Akadi spice blend, served with ginger-marinated grilled chicken.
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Ingredients
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Ingredients for Riz Gras and Chicken
Method
Directions for Preparing Riz Gras and Chicken
- 1
Marinate the Chicken
In a bowl, combine the chicken thighs with ginger, lemon juice, salt, black pepper, and half of the Akadi spice blend. Mix well and let marinate for at least 30 minutes.
- 2
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a grill pan over medium heat. Add the marinated chicken and grill for about 6-7 minutes on each side or until fully cooked. Remove from heat and set aside.
- 3
Prepare the Rice Stew
In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add chopped onions, garlic, bell pepper, and carrots. Sauté until softened, about 5 minutes.
- 4
Add Tomato and Spices
Stir in the tomato paste and the remaining Akadi spice blend. Cook for another 3 minutes until well combined.
- 5
Cook the Rice
Add the basmati rice to the pot, followed by chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- 6
Serve
Fluff the rice with a fork and serve alongside the grilled chicken. Enjoy your Riz Gras Poulet Braisé!
