A vibrant Gambian one-pot rice dish cooked with tender chicken and vegetables.
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.
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.
6 servings
1 chicken piece with 1 1/2 cups rice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.