Ingredients
Main ingredients
- 1 kg chicken pieces
- 500 g broken rice
- 150 g tomato paste
- 2 large onions
- 4 cloves again
- 100 ml vegetable oil
Vegetables
- 800 g mixed vegetables (carrots, white cabbage, eggplant, cassava, sweet potato)
Seasoning
- 1 fresh chili pepper (optional)
- to taste salt and pepper
- 1 bouillon cube (chicken or vegetable)
- 2 liters water
Instructions
- 1
Prepare the 'rof' by crushing 2 cloves of garlic, the chili pepper (if using), salt, and pepper. Make incisions in the chicken pieces and insert the rof. In a large pot, brown the chicken in hot oil. Set the chicken aside.
- 2
In the same oil, sauté the chopped onions until translucent. Add the tomato paste and sauté for about 10-15 minutes over medium heat, stirring constantly, until the oil rises to the surface (this is the 'gniaw' that gives the color and flavor).
- 3
Add the rest of the chopped garlic, the bouillon cube, and the water. Bring to a boil. Add the hardest vegetables (cassava, carrots) and simmer for 20 minutes.
- 4
Then add the softer vegetables (cabbage, eggplant, sweet potato) and the reserved chicken pieces. Simmer, covered, until all the vegetables are tender and the chicken is cooked through (about 30-40 minutes).
- 5
Carefully remove the chicken and all the vegetables from the pot and set them aside. Taste the sauce and adjust the seasoning if necessary.
- 6
Wash the broken rice thoroughly several times until the water runs clear. Add the rice to the boiling sauce. Stir well, cover, and simmer over low heat for about 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
- 7
Serve the rice by forming a mound in the center of a large dish. Arrange the chicken pieces and vegetables harmoniously around the rice. Enjoy while hot.
