Entree: French Guiana – Northern Culinary Region – Riz Creole (Creole-style one-pot rice with tomatoes, peppers, aromatic herbs, and chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz (400 g)) diced tomatoes
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (825 ml) chicken broth, hot
- 1/2 cup (120 ml) coconut milk (optional, for a touch of creaminess)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 2 scallions, thinly sliced for garnish

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (825 ml) chicken broth, hot
- 1/2 cup (120 ml) coconut milk (optional, for a touch of creaminess)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 2 scallions, thinly sliced for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry, season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat vegetable oil in a large heavy pot over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium, add the chopped onion and bell pepper to the pot and sauté 4–5 minutes until softened. Add garlic, scotch bonnet (if using), and tomato paste; cook 1 minute until fragrant.
3. Stir in the diced tomatoes, rinsed rice, bay leaves, thyme, remaining salt and pepper, and coconut milk (if using). Pour in hot chicken broth and bring to a gentle boil, scraping up any browned bits from the pot bottom.
4. Nestle the seared chicken thighs into the rice, reduce heat to low, cover tightly and simmer 20–25 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
5. Remove from heat and let rest, covered, 5–10 minutes. Discard bay leaves and thyme sprigs, fluff rice with a fork, adjust seasoning, and garnish with parsley and scallions before serving.

1. Pat the chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp pepper. Heat vegetable oil in a large heavy pot over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium, add the chopped onion and bell pepper to the pot and sauté 4–5 minutes until softened. Add garlic, scotch bonnet (if using), and tomato paste; cook 1 minute until fragrant.
3. Stir in the diced tomatoes, rinsed rice, bay leaves, thyme, remaining salt and pepper, and coconut milk (if using). Pour in hot chicken broth and bring to a gentle boil, scraping up any browned bits from the pot bottom.
4. Nestle the seared chicken thighs into the rice, reduce heat to low, cover tightly and simmer 20–25 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
5. Remove from heat and let rest, covered, 5–10 minutes. Discard bay leaves and thyme sprigs, fluff rice with a fork, adjust seasoning, and garnish with parsley and scallions before serving.