Around and around the world he goes, what he cooks, nobody knows! Until now: I cooked Riz Gras from Burkina Faso. It’s a tomatoey peppery chicken and rice dish. I used this recipe from At Home World Traveler, substituting sweet red bell peppers for the habaneros and cutting up the chicken thighs before sauteeing them.

I loved this. It was my favorite meal of all of the “Cooking Around the World” meals so far, and I’ve eaten it for leftovers three times since the night I made it. It’s especially good eaten with flatbread, but still really good all on its own.

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