Centrafrican Chicken and Rice

Ingredients

In this adaptation of Arroz con Pollo to Centrafrican cuisine, we incorporate traditional Central African spices and flavors to create a unique and authentic dish. The original Latin American dish is known for its vibrant flavors and use of ingredients like tomatoes and peppers. In Centrafrican cuisine, we focus on aromatic spices such as turmeric, ginger, and garlic, which are commonly used in the region. Additionally, we incorporate local ingredients and cooking techniques to give the dish a distinct Centrafrican twist. We alse have the original recipe for Arroz con pollo, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with turmeric, ginger, coriander, paprika, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
3. 3.
   Add the marinated chicken to the pot and cook until it is browned on all sides.
4. 4.
   Add the rice to the pot and stir well to combine with the chicken and spices.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
6. 6.
   Remove from heat and let it rest for a few minutes before fluffing the rice with a fork.
7. 7.
   Serve the Centrafrican Chicken and Rice hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the dish before serving.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or a chopped chili pepper to the marinade.
• To make the dish more colorful, you can add diced bell peppers or carrots to the pot along with the onions and garlic.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Serving advice

Serve the Centrafrican Chicken and Rice as a main course accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed with a side of plantains or yams for a more traditional Centrafrican meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few sprigs of fresh cilantro. Serve it in a large serving dish or individual plates for an appealing presentation.