JesseEatzA classic Liberian comfort dish featuring fluffy, seasoned parboiled rice served alongside tender, aromatic stewed chicken.
Season the chicken thighs generously with salt, pepper, and half of the minced garlic.
In a large pot, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
Don't crowd the pan; brown in batches if necessary to ensure a good crust.
In the same pot, sauté the diced onions, remaining garlic, and habanero until softened. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
Return the chicken to the pot and add 1 cup of chicken stock. Cover and simmer on low heat for 20-25 minutes until the chicken is tender and the sauce has thickened into a rich gravy.
While the chicken stews, rinse the rice thoroughly. In a separate pot, combine the rice with the remaining 3 cups of chicken stock and thyme. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the rice is fluffy and "dry."
Fluff the rice with a fork and serve in a large bowl with the stewed chicken and its savory gravy spooned over the top.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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