Chicken Benachin

Name: Chicken Benachin
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 1/2 bone-in chicken thighs and drumsticks; 1 1/2 fine salt, divided; 1/2 ground black pepper; 3 neutral cooking oil; 1 yellow onion, chopped; 4 garlic, minced; 1 fresh ginger, grated; 3 tomato paste; 14 crushed tomatoes; 1 habanero chile; 1 dried thyme; 4 low-sodium chicken stock; 2 carrots, cut into thick rounds; 8 green cabbage, cut into wedges; 1 eggplant, cut into large chunks; 2 1/2 parboiled long-grain rice, rinsed and drained; 2 fresh parsley, chopped

AuthorDan MurungaCategoryChicken, Gambia, Main Course, RiceDifficultyIntermediate

A vibrant Gambian one-pot rice dish cooked with tender chicken and vegetables.

Yields6 ServingsUnitsDefault

Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Use parboiled long-grain rice so the grains remain separate during the covered cook. Keep the heat low once the rice is added, and avoid frequent stirring, which can make the benachin sticky.

Ingredients

2 ½ lbs bone-in chicken thighs and drumsticks

1 ½ tsp fine salt, divided

½ tsp ground black pepper

3 tbsp neutral cooking oil

1 yellow onion, chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp tomato paste

14 oz crushed tomatoes

1 habanero chile

1 tsp dried thyme

4 cups low-sodium chicken stock

2 carrots, cut into thick rounds

8 oz green cabbage, cut into wedges

1 eggplant, cut into large chunks

2 ½ cups parboiled long-grain rice, rinsed and drained

2 tbsp fresh parsley, chopped

Directions

Pat the chicken dry and season it with 1 teaspoon salt and the black pepper. Let it stand for 10 minutes while you prepare the vegetables.

Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for 4–5 minutes per side until golden, then transfer it to a plate.

Reduce the heat to medium. Add the onion and cook for 5 minutes until softened; stir in the garlic and ginger for 30 seconds until fragrant.

Add the tomato paste and cook for 2 minutes until brick red. Stir in the crushed tomatoes, whole habanero, thyme, and remaining 1/2 teaspoon salt, then simmer for 5 minutes.

Pour in the stock and return the chicken. Bring to a gentle boil, cover, and simmer over medium-low heat for 20 minutes.

Add the carrots, cabbage, and eggplant. Cover and cook for 10–12 minutes, until the vegetables are just tender; lift the chicken and vegetables onto a platter.

Stir the rinsed rice into the seasoned broth. The liquid should cover it by about 1/2 inch; add a small splash of hot water only if needed.

Cover tightly, reduce the heat to low, and cook for 20–25 minutes without stirring, until the rice is tender and has absorbed the broth. Rest off the heat for 5 minutes.

Fluff the rice gently, fold in the parsley, and arrange the chicken and vegetables over the top. Remove the whole chile or serve it alongside for extra heat.