Thiebou Guinar by @niangcook

45 min
Hard

1 serving

🧄

18 g

Garlic

🌶️

0.33

Green And Red Peppers

🌿

15 g

Parsley

🧂

5 g

Salt

🌿

1 tbsp

Peppercorn

🌶️

1

Hot Or Mild Pepper

🧅

450 g

Onion

🐚

10 g

Dried Mollusk

💧

1 L

Water

🍚

450 g

Rice

🧅

2

Onion

🌶️

1 tbsp

Marinade

🟡

15 ml

Mustard

🍶

15 ml

Vinegar

🧂

Salt

🌶️

Pepper

🥚

200 g

Eggs

🫑

150 g

Bell Pepper

🥕

230 g

Mixed Vegetables

Preparation Steps

  1. Step 1/15

    Peel the garlic and roughly chop the green bell pepper, red bell pepper, parsley, and chili pepper.

    garlic
    green bell pepper
    red bell pepper
    parsley
    chili pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Blend the garlic, green bell pepper, red bell pepper, parsley, chili pepper, salt, and black peppercorns into a coarse marinade paste.

    garlic
    green bell pepper
    red bell pepper
    parsley
    chili pepper
    salt
    black peppercorns
    🥤blender
    🥄measuring spoon

  3. Step 3/15

    Coat the chicken pieces with 2 tablespoons of the marinade paste. Refrigerate the chicken for 20 minutes.

    chicken pieces
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/15

    Finely slice 2 onions for the onion sauce. Heat 1 tablespoon of vegetable oil in a large pot over medium heat.

    onion
    vegetable oil
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  5. Step 5/15

    Cook the sliced onions with 1 tablespoon of marinade and mustard for 3 minutes. Add vinegar, salt, and black peppercorns to season the onion sauce.

    onion
    mustard
    vinegar
    salt
    black peppercorns
    🥄wooden spoon
    🥄measuring spoon

  6. Step 6/15

    Cover and simmer the onion sauce over low heat for 15 minutes. Transfer the sauce to a bowl and keep warm.

    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/15

    Heat the remaining vegetable oil in the pot. Brown the marinated chicken pieces for 8 to 10 minutes, turning them until golden.

    chicken pieces
    vegetable oil
    🥄wooden spoon

  8. Step 8/15

    Add the remaining onion and dried mollusk to the pot. Cook for 3 minutes until the onion softens.

    onion
    dried mollusk
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  9. Step 9/15

    Pour 1 L of water into the pot and bring it to a boil. Cover and simmer the chicken for 25 minutes.

    water
    chicken pieces
    🥄wooden spoon

  10. Step 10/15

    Remove the chicken pieces from the broth and reserve them. Add the mixed vegetables and chopped bell pepper to the broth.

    chicken pieces
    mixed vegetables
    bell pepper
    🥄wooden spoon
    🔪chef's knife
    🪵cutting board

  11. Step 11/15

    Cook the vegetables in the broth for 10 minutes. Remove the vegetables and reserve them with the chicken.

    mixed vegetables
    bell pepper
    🥄wooden spoon
    🥣mixing bowl

  12. Step 12/15

    Rinse the rice in a colander under cold water. Add the rinsed rice to the simmering broth.

    rice
    🫗colander
    🥄wooden spoon

  13. Step 13/15

    Cover the pot and cook the rice over low heat for 20 minutes. Fluff the rice gently with a wooden spoon.

    rice
    🥄wooden spoon

  14. Step 14/15

    Boil the eggs in water for 9 minutes. Peel and halve the eggs.

    eggs
    water
    🔪chef's knife
    🪵cutting board

  15. Step 15/15

    Arrange the rice on a serving platter with the chicken, vegetables, and egg halves. Spoon the onion sauce over the top before serving.

    rice
    chicken pieces
    mixed vegetables
    bell pepper
    eggs
    onion
    mustard
    vinegar
    🍽️serving platter
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, Seasonings, Seafood, Liquids, Grains, Condiments, Eggs

Ingredients

Garlic, Green and red peppers, Parsley, Salt, Peppercorn, Hot or mild pepper, Onion, Dried mollusk, Water, Rice, Marinade, Mustard, Vinegar, Pepper, Eggs, Bell pepper, Mixed vegetables

Allergens

Mollusks, Mustard, Eggs

Dietetics

Dietary regimen

High-protein, Dairy-free

Calories

690 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 82g, Fat: 22g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.8mg, Potassium: 620mg, Sodium: 680mg, Calcium: 75mg

Vitamins

Vitamin A: 180µg, Vitamin C: 55mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, wooden spoon, measuring spoon, colander, serving platter

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Fluffy, Tender, Juicy, Saucy, Soft

Flavors

Savory, Spicy, Tangy, Peppery, Herbaceous, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat chicken and rice until steaming hot), freezer : 2 months (Freeze in airtight portions,Freeze without egg garnish for best texture,Thaw in the refrigerator before reheating)