Rice, beans, and chicken

Ingredients for 6 servings:

• 6 chicken thighs
• 6 cloves garlic
• 1 tube(s) Tomato paste
• 100 ml vegetable oil
• 100 g mustard
• 500 ml vegetable stock
• 2 onions
• 500 g rice (long grain rice)
• 500 g beans, red
• 100 ml vinegar
• 2 lemons
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Chicken thighs from Haiti

Prepare the red beans according to the package instructions (usually soak them in water the night before), then cook them until tender. Place the rice (not precooked) in a pot, stir in the beans, and cover with the bean water. Season with salt. Simmer until the water has evaporated and the rice is tender. Remove any skin and fat from the chicken thighs, wash, and pat dry. Squeeze the lemon juice into a bowl and add the vinegar. Rinse the chicken thighs thoroughly and let them soak in for a while. Fry the vegetable oil and tomato paste in a pan, stirring, until the mixture is smooth. Peel and chop the garlic and add it to the pan. After about 1 minute, add the mustard and the broth. Remove the chicken thighs from the vinegar and add them to the pan. Season with pepper and simmer uncovered for about 30 minutes. They are cooked when the meat no longer sticks to the bones. Peel the onions and cut them lengthwise into sticks (do not dice them), add them to the pan, and simmer for 2 minutes. Arrange the bean rice and chicken thighs on a plate, and serve with the sauce if desired. The chicken thighs can also be braised in an ovenproof dish preheated to 180°C.