Ivorian One-Pot Spiced Rice with Chicken

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Riz au Gras, literally 'fat rice' in French, is Côte d'Ivoire's beloved one-pot comfort dish where tender chicken and vegetables simmer in a richly seasoned tomato sauce before the rice steams to absorb every drop. This street-food classic from Abidjan delivers savory layers of garlic, ginger, curry, and scotch bonnet in every spoonful. It's the kind of deeply satisfying meal that brings the whole family to the table with seconds guaranteed.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 16 gFat
• 4.5 gSaturated Fat
• 60 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 680 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the chicken and aromatics

• 1.5 lb bone-in, skin-on chicken thighs (about 6 pieces)
• 3 tbsp palm oil or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 scotch bonnet pepper, pierced with a knife
• 1 tsp dried thyme
• 2 dried bay leaves
• 1 tsp kosher salt, plus more to taste

For the tomato sauce

• 4 ripe Roma tomatoes, blended smooth (about 1 1/2 cups)
• 3 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp ground white pepper
• 2 Maggi or chicken bouillon cubes, crumbled
• 1 3/4 cups warm water or low-sodium stock

For the rice and vegetables

• 2 cups long-grain jasmine or basmati rice, rinsed until water runs clear
• 1 cup carrot, peeled and diced into 1/2-inch pieces
• 1 cup green beans, trimmed and cut into 1-inch segments
• 2 cups green cabbage, thinly shredded
• 1/4 cup chopped fresh parsley or scallions, for finishing

Directions

1. 1. Pat the chicken dry and season all over with salt, white pepper, and dried thyme. Heat the oil in a heavy Dutch oven or deep pot over medium-high until shimmering, then brown the chicken on both sides for about 5 minutes total. Transfer the chicken to a plate and set aside.
2. 2. Reduce the heat to medium and add the chopped onion to the same pot. Cook, stirring often, until soft and translucent, about 4 minutes. Stir in the garlic, ginger, and pierced scotch bonnet and cook 1 minute more until very fragrant.
3. 3. Add the tomato paste and curry powder and cook, stirring constantly, for 2 minutes to deepen the flavor. Pour in the blended tomatoes, crumble in the bouillon cubes, drop in the bay leaves, and add 1 3/4 cups warm water. Return the chicken and any accumulated juices to the pot, bring to a gentle boil, then cover and simmer for 18 minutes, until the chicken is nearly cooked through.
4. 4. Stir in the diced carrots and green beans, then add the rinsed rice, gently pushing it under the liquid with a spoon. If the liquid does not cover the rice by about 1/4 inch, splash in up to 1/2 cup more water. Cover tightly and reduce the heat to the lowest possible setting.
5. 5. Cook undisturbed for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid fully absorbed. Scatter the shredded cabbage evenly over the rice, re-cover, and let steam for 5 more minutes.
6. 6. Remove the pot from the heat and let it rest, still covered, for 10 minutes. Fluff the rice gently with a fork, fish out and discard the bay leaves and scotch bonnet, taste for salt, and finish with chopped parsley. Serve hot with fried ripe plantains, a side of sliced avocado, or a simple cucumber-tomato salad.

Cook’s Notes

• For an authentic deep-orange color and a richer 'au gras' flavor, use 2 tablespoons of red palm oil plus 1 tablespoon of neutral oil instead of all-neutral oil.
• To make the dish heartier the way many Abidjan vendors do, add 8 ounces of parboiled beef tripe or cow foot to the browning step and extend the simmer by 10 minutes before adding the rice.
• Resist lifting the lid during the rice-steaming step; the trapped steam is what gives Riz au Gras its fluffy, separate grains and slightly toasted bottom layer.
• If you only have lean boneless chicken, stir in 2 tablespoons of butter at the end to restore the signature richness that gives the dish its name.
• Bone-in, skin-on chicken thighs stay juiciest here; if using boneless breasts, reduce the simmer time in Step 3 to 12 minutes so they don't dry out.

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