Burkinabè Riz Gras

Pat the chicken dry and season it with 1/2 teaspoon salt and the black pepper.

Heat the oil in a large heavy pot over medium-high heat. Brown the chicken on both sides, working in batches if necessary, then transfer it to a plate.

Reduce the heat to medium. Add the onion and cook for 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.

Add the tomatoes, bell pepper, thyme, bay leaves, and optional whole chile. Cook uncovered for 10 to 12 minutes, stirring often, until the sauce thickens and the raw tomato aroma fades.

Return the chicken to the pot. Add the carrots, cabbage, hot stock, and remaining salt. Bring to a simmer and cook for 15 minutes.

Stir in the rinsed rice. Return to a gentle boil, then reduce the heat to low, cover tightly, and cook for 20 to 25 minutes without stirring, until the rice is tender and the liquid is absorbed.

Remove the pot from the heat and rest it, covered, for 10 minutes. Remove the bay leaves and whole chile, fluff the rice gently, adjust the seasoning, and garnish with parsley.