West African Chicken and Rice Bowl

Ingredients

• 1.5 lbs Chicken thighs
• 4 cups Cooked rice
• 1 28 oz can Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 cup Chicken broth
• 2 tablespoons Palm Oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped cilantro

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch pieces.
2. 2Heat the 2 tablespoons of palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
3. 3Add the diced medium onion to the pot and cook, stirring occasionally, until it is softened and looks translucent, which should take about 5 minutes.
4. 4Add the 3 cloves of minced garlic and the 1 tablespoon of ginger to the pot and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 1.5 lbs of chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
6. 6Stir in the 1 28 oz can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon of smoked paprika, 0.5 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together well.
7. 7Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
8. 8Serve the chicken and sauce mixture over the 4 cups of cooked rice.
9. 9Garnish the bowls with the 2 tablespoons of chopped cilantro before serving.

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