Poulet à la Sauce Tomate – Chicken with Tomato Sauce (Gabon)
“This is a traditional Gabonnaise recipe for a classic one-pot stew of chicken pieces in a tomato and bell pepper base that’s finished with the addition of rice.”
4 chicken thighs
2 large onions, chopped
2 tbsp oil
1 red bell pepper, de-seeded and chopped
100g tomato purée
1/2 chicken bouillon cube
1 garlic clove, chopped
300g fragrant rice (ie Thai jasmine)
salt and freshly-ground black pepper, to taste
parsley, to garnish
Wash the chicken pieces and pat dry with kitchen paper. Heat 2 tbsp of the butter and the oil in a pan, add the chicken pieces and fry until golden brown all over. Remove the chicken pieces with tongs then add the chopped onions. Fry for about 4 minutes, or until soft then stir in the bell pepper pieces, garlic and the tomato purée.
Fry, stirring constantly for 1 minute then add the water and crumble in the bouillon cube. Melt the remaining butter in a pan. Wash and drain the rice then add to the butter and toss to coat (this is called ‘golden rice’).
Stir the rice into the pot with the chicken, bring to a simmer, cover and cook gently for about 20 minutes or until the rice is tender. Adjust the seasoning to taste and uncover the pot. If the rice has absorbed the liquid you are ready to serve. If not, cook, uncovered, for about 5 minutes more or until the mixture is dry. Turn onto a serving dish and bring to the table.
Main Ingredient: Chicken