Senegalese-style Chicken and Rice

Ingredients

While the original Cơm gà Tam Kỳ is a Vietnamese dish that typically incorporates flavors like lemongrass, fish sauce, and soy sauce, this Senegalese adaptation infuses the dish with the bold and aromatic spices commonly found in Senegalese cuisine. The use of Senegalese spices such as cayenne pepper, ginger, and garlic gives the dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Cơm gà Tam Kỳ, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (500g) 4 chicken thighs, bone-in and skin-on (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cayenne pepper (5g) 1 teaspoon ground cayenne pepper (5g)
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 1 teaspoon ground paprika (5g) 1 teaspoon ground paprika (5g)
• 1 teaspoon ground black pepper (5g) 1 teaspoon ground black pepper (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 2 cups long-grain rice (400g) 2 cups long-grain rice (400g)
• 4 cups chicken broth (950ml) 4 cups chicken broth (950ml)
• 2 bay leaves 2 bay leaves
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, cayenne pepper, ginger, paprika, black pepper, and salt. Mix well to create a marinade.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the marinated chicken thighs to the pot and cook until browned on all sides.
5. 5.
   Add the rice, chicken broth, and bay leaves to the pot. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
7. 7.
   Remove the bay leaves and fluff the rice with a fork.
8. 8.
   Serve the Senegalese-style Chicken and Rice hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in and skin-on chicken thighs as they add flavor and moisture to the dish.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the marinade.
• Serve the dish with a side of Senegalese hot sauce for an extra burst of flavor.
• If you prefer boneless chicken, you can use boneless chicken thighs or chicken breast instead.

Serving advice

Serve the Senegalese-style Chicken and Rice as a main course, accompanied by a fresh salad or steamed vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a large platter or individual plates for an appealing presentation.