Traditional Gambian Benachin

Ingredients for 8 servings:

• 2 kg chicken meat (thighs and chicken breasts)
• 5 large carrots
• 6 large potatoes
• 3 large onions
• 3 large chili peppers
• 1.3 kg jasmine rice
• 1 tube(s) Tomato paste
• 600 ml rapeseed oil
• 2 stock cubes (fat stock)
• 1 tbsp beef broth powder
• 1 tbsp salt
• 3 tbsp black pepper
• 1 tbsp paprika powder
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

a family recipe from my father – traditional Gambian Benachin with chicken

Peel the carrots and cut into pieces. Peel, halve, and slice the onions. Peel the potatoes and halve them according to size. Remove the skin from the chicken thighs, wash, and dry them. Separate the thighs and breasts. Cover the chili peppers with water in a pot, bring to a boil, and simmer for 10 minutes, then transfer them to a bowl. Heat 600 ml of oil in a large pot over high heat. Fry the potatoes in the oil until golden brown on all sides, then remove from the oil and place in a bowl. Now fry the chicken pieces in the oil on all sides, one after the other depending on the quantity. Mix the cooked meat with the onions, carrots, potatoes, stock cubes, salt, black pepper, paprika, beef stock powder, and a tube of tomato paste. Stir everything in the pot until the tomato paste is browned, which takes about 5 minutes. Then add 1.5 liters of water to the pot and simmer for about 15 minutes, until the meat and potatoes are tender. Wash the rice until the water runs clear and heat it in the microwave for 3 minutes at 700W to dry and pre-cook it. Remove the chicken pieces and potatoes from the pot, set them aside in a bowl and cover. Add the rice to the remaining water and the other ingredients and stir in. Reduce the heat to 40% and cover the pot. Stir frequently to prevent the rice from burning. After about 25 minutes, reduce the heat to level 2. After another 15 minutes, add the chicken pieces and potatoes again and let stand, covered, on level 1 for about 20 minutes. Arrange the dish on a large plate and serve.