Thiep Poulet by @niangcook
4 servings
🧄
1 head
Garlic
🫚
3 cm
Ginger
🌶️
1 tbsp
Black Pepper
🌶️
5 ml
Chili
🧂
10 g
Salt
🫑
1.5
Red Bell Pepper
🧅
2
Spring Onion
🌿
15 g
Flat Leaf Parsley
🌶️
5 ml
Paprika
🧂
Salt
🌶️
Black Pepper
🍗
4
Chicken Thighs
🧅
2
Onion
🫑
0.5
Red Bell Pepper
🍚
400 g
Basmati Rice
💧
800 ml
Water
🍃
2
Bay Leaves
🥚
1
Egg
🥕
150 g
Mixed Vegetables
Preparation Steps
Step 1/12
Peel the garlic and ginger, then crush them with the black peppercorns, chili pepper, and 1 teaspoon of salt to make the roof seasoning paste.
Step 2/12
Finely chop 1 red bell pepper, the scallions, and the flat-leaf parsley. Blend or pound them into a coarse marinade with paprika, 1 teaspoon of salt, and crushed pepper.
Step 3/12
Cut deep slits into the 4 chicken legs, then rub them thoroughly with the roof paste and the herb marinade.
Step 4/12
Cover the marinated chicken and refrigerate it for at least 20 minutes while preparing the remaining vegetables.
Step 5/12
Dice the 2 onions and the remaining 1/2 red bell pepper. Rinse the 400 g basmati rice in a colander until the water runs mostly clear.
Step 6/12
Heat the vegetable oil in a large heavy pot over medium-high heat, then brown the 4 marinated chicken legs for 4 to 5 minutes per side.
Step 7/12
Remove the browned chicken from the pot, then sauté the diced onions and remaining red bell pepper in the same oil for 5 minutes.
Step 8/12
Stir the rinsed basmati rice into the sautéed vegetables. Add the 800 ml water, 2 bay leaves, and the remaining seasoning paste.
Step 9/12
Place the browned chicken legs on top of the rice mixture, then bring the liquid to a boil.
Step 10/12
Cover the pot and simmer over low heat for 30 to 35 minutes, until the rice is tender and the chicken reaches an internal temperature of 74°C / 165°F.
Step 11/12
If using, warm the mixed vegetables and cook the egg separately until desired doneness. Let the rice rest, covered, for 5 minutes.
Step 12/12
Discard the bay leaves and gently fluff the rice. Arrange the rice, chicken, and optional garnishes on a serving platter.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
690 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
45 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Hard (3/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@niangcook
Origin
Cuisine
Senegalese, West African, African
Geographic
Senegal, West Africa
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos