Summary

Ingredients

• 1 poulard (s)
• 4 onion (s)
• 2 lime (s)
• 2 tablespoon mustard
• 6 clove (s) garlic
• 3 tablespoon tomato paste, more if you like
• 1 chilli pepper (s), hot
• Oil (peanut or sunflower oil)
• 400 g rice (lon rain rice)
• 4 carrot (s)
• 3 tablespoon raisins
• 2 tablespoons mint, chopped
• salt and pepper

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Instructions

1. Portion the chicken. Squeeze the limes, mix with the crushed garlic and 1 tablespoon of oil, turn the chicken parts in it and marinate in the refrigerator for at least 5 - 6 hours.
2. Heat the oil in a pan, remove the chicken parts from the marinade, save the marinade. Fry the chicken parts brown all over in the oil, then keep warm in the oven.
3. Slice the onions, cut the chilli into rings (remove the seeds or leave them in depending on the degree of heat required). Sweat in 1 tablespoon of oil in a tall saucepan. Mix with mustard and tomato paste and deglaze with the marinade, add approx. ½ cup of water, stir well, season with salt and a lot of freshly ground pepper, then add the chicken pieces with the leaked meat juice. Cover and braise very, very gently for approx. 1 - 1 1/2 hours. Stir gently from time to time and add a little water if necessary so that the dish does not stick. You want the chicken to become so soft that it will almost fall off the bone on its own. The skin can be removed while eating because it is very soft.
4. Wash the rice well, add twice the amount of water. Peel the carrots and cut into small pieces. When the water boils, add 2 teaspoons of salt, the carrot pieces, the raisins and the rice and let the rice soak over a very low heat. For the last 5 minutes, turn off the heat and let the rice dry.
5. To serve, place the rice in a bowl and decorate with the mint leaves. Place the chicken and the thick sauce in a separate bowl.