Gluten-Free Ghanaian Chicken and Rice

Instructions

1. 1Pat the about 680 g of chicken thighs dry and season them all over with the 1 tsp of salt and 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C).
3. 3Carefully place the seasoned about 680 g of chicken thighs into the hot oil. Brown them on all sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
4. 4Reduce the heat to medium, about 175°C. Add the 1 medium onion, 4 cloves of garlic, and 1 tbsp of ginger to the pot. Cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes.
5. 5Stir in the 2 cups of tomatoes, 2 tbsp of tomato paste, and the 0.5 small scotch bonnet pepper. Cook for 5 minutes, stirring occasionally, until the tomato paste darkens slightly.
6. 6Pour in the 4 cups of chicken broth and bring the liquid to a boil. Scrape the bottom of the pot with a spoon to loosen any browned bits.
7. 7Return the browned about 680 g of chicken thighs to the pot. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
8. 8Stir in the 2 cups of gluten-free rice. Ensure the rice is submerged in the liquid. Cover the pot again and cook for an additional 20 minutes, or until the rice is tender and has absorbed most of the liquid.
9. 9Let the pot sit, covered and off the heat, for 5 minutes to allow the rice to finish steaming. Serve hot.

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