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Meat, Africa and overseas

Chicken thiou with rice

Chicken thiou with rice is a braise of chicken thighs in a garlicky tomato sauce, with carrots and turnip, served over white rice. It takes 1 hour for 4 people, at a cost of €3.20 per person, and counts as an easy recipe. The key is a gentle simmer so the chicken stays tender and the sauce builds real depth.

Tonight, a simple and sunny thiou, chicken simmered in a garlicky tomato sauce with vegetables, served over rice.

Chicken thiou with rice
Total time
1 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Chicken thiou with rice is built on a garlicky tomato sauce that gets time to reduce and thicken, with fall apart tender chicken and vegetables that still have some bite. The sauce turns a deep color as it catches slightly on the bottom of the pot, and that caramelization is exactly where the flavor comes from. Plain white rice, soft and mild, is there to soak up all that sauce.

It works well for a lazy Sunday, when you have time to let it simmer without rushing, but also for a weeknight if you make the sauce the day before. Kids generally like it, since the tomato sauce mellows out the sharper notes of garlic and onion. Mon Chou suggests it for nights when you want something that simmers on its own while you handle everything else.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Tomato pasteoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • White riceoften in the pantry 320 g
  • Peanut oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 4 cloves
  • Carrots 3
  • Turnip 1

The step by step recipe

  1. Brown the chicken thighs in the oil, then set them aside. 10 min

    Pat the chicken dry before searing it, it browns faster without splattering.

  2. In the same pot, cook the onions and garlic, add the tomato paste and crushed tomatoes, and let it reduce. 10 min

    Let the sauce catch slightly on the bottom of the pot, it develops a deeper flavor.

  3. Put the chicken back in, pour in a large glass of water, cover and let it simmer. 25 min

    Keep the heat at a gentle simmer so the meat stays tender.

  4. Add the carrots and turnip in large chunks and continue cooking. 15 min

    Fairly large pieces keep the vegetables from falling apart in the sauce.

  5. Cook the rice in salted water, then serve it topped with sauce, chicken and vegetables. 11 min

    Keep some thick sauce aside for topping, the rest is for soaking the rice.

Our tips to get it right

  • Pick chicken thighs with the skin on, it protects the meat while it cooks and enriches the sauce with rendered fat.
  • Leave the pot partly uncovered while it simmers if you want a thicker sauce, the water evaporates and the flavor concentrates.
  • Cut the carrots and turnip to an even size so they all finish cooking at the same time.

The variations

  • Swap the chicken thighs for boneless skinless thighs, they cook a bit faster and are easier to cut on the plate.
  • For a vegetarian version, replace the chicken with chickpeas and chunks of sweet potato, and cut the simmering time down to 20 minutes.
  • For kids in a hurry to eat, cut the chicken into small pieces before simmering, it cooks faster and is easier to eat.

What to serve it with

  • Fresh chili or hot sauce on the side
  • Cucumber salad for freshness
  • Bread for soaking up the sauce

Storage

Chicken thiou keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make chicken thiou ahead of time?

Yes, it's even better that way, the sauce develops more flavor after resting overnight in the fridge. Reheat it gently the next day and cook the rice fresh right before serving.

Can you replace the turnip if you're not a fan of its flavor?

You can swap it for cauliflower or potato chunks, the cooking time stays about the same. Turnip adds a slight bitterness that balances the tomato sauce, but the dish still works without it.

Do you need to debone the chicken before serving?

No, the thighs are served bone in, the meat pulls away easily since it gets so tender. You can debone it before serving if you're cooking for young kids.

Why crush the garlic instead of chopping it?

Crushed into a paste with a bit of salt, garlic blends better into the sauce and releases its flavor from the very start of cooking. Chopped garlic stays in small pieces that cook less evenly.

How long does it take to make a chicken thiou with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken thiou with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken thiou with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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