A Gambian one pot rice dish where chicken, vegetables and rice cook together in a tomato pepper sauce.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken with salt and black pepper, then sear both sides in oil for 8 minutes.
Saute the onions, garlic, red capia peppers, and hot pepper in the same pot for 6 minutes.
Add the tomato paste and tomato puree, then cook for 7 minutes, until the sauce thickens.
Add the chicken, carrots, cabbage, and water, then boil for 15 minutes.
Spread the washed rice in the pot and cover.
Cook for 14 minutes, until the rice absorbs the liquid, then rest for 10 minutes.
💡 Tip: Cooking the rice without stirring keeps the grains intact; adjust the sauce's salt before adding the rice.
🍽️ Serving suggestion: Serve benachin hot with lemon wedges and optional fresh cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~490
kcal calories
30
g protein
61
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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