Chef-tested recipe
A Burkinabè one-pot rice dish cooked with tomato, chicken and vegetables.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Fresh chilli sauce or a simple salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g long-grain rice, rinsed paid link
- 900 g chicken thighs
- 180 g onion, chopped
- 20 g garlic, chopped
- 60 g tomato paste
- 400 g chopped tomatoes
- 250 g cabbage
- 200 g carrots
- 120 g eggplant
- 60 ml neutral oil paid link
- 1.1 litres chicken stock or water
- 5 g ground ginger
- 4 g paprika
- 10 g salt paid link
- 1 small chilli, optional
Method
Season and brown the chicken in oil; remove.
Cook onion and garlic for 5 minutes. Add tomato paste, ginger and paprika and cook 2 minutes.
Add tomatoes and simmer until reduced.
Return chicken, add stock and vegetables, and simmer 20 minutes.
Stir in rice, cover and cook over low heat for 18–20 minutes. Rest 10 minutes before serving.
Beginner Technique Notes
Keep the final heat low so the rice does not scorch. The cooking liquid should taste slightly more seasoned than the finished rice.
Substitutions
Beef or lamb can replace chicken with a longer initial simmer. Use another firm vegetable if eggplant is unavailable.
Storage
Refrigerate promptly and use within 2 days. Reheat until piping hot throughout.
Allergen Notes
No major allergens are required in the base recipe; check commercial stock.
Always Cook with Heart. Always!
