Tchep, an authentic fried rice with mixed vegetables. Served with chicken. Experience the authentic taste of West Africa with Akwaba’s.

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken thighs and season with salt and black pepper. Cook until browned and cooked through, about 6-8 minutes per side. Remove and set aside.

Prepare the Chicken

In the same pot, add the remaining 2 tablespoons of vegetable oil. Sauté the chopped onion, minced garlic, bell pepper, and carrot until the vegetables are softened, about 5-7 minutes.

Sauté Vegetables

Add the rice to the pot and stir well to combine. Add the chicken broth, tomato paste, thyme, bay leaves, and frozen peas. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Cook the Rice

Once the rice is cooked, return the chicken to the pot, fluff the rice with a fork, and mix everything gently. Adjust seasoning with salt and black pepper as needed. Serve hot.

Combine and Serve

Chicken thighs, boneless and skinless

Jasmine rice

Vegetable oil

chicken tchep

Recipe information

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