750g of meat
600g chicken, you can take different pieces, I chose chicken legs,
4 onions, 800g of rice, 200g of vermicelli,
15cl of oil for the thybou yapp and 4cl of oil for the sauce,
3 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs, 2 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs,
2 bay leaves in order to flavor the dish,
2 pieces of sugar, to soften the taste.
Start by cleaning the chicken. Remove skin and fat underneath. Wash thoroughly to remove anything that is sticky.
Salt, taking care to distribute the salt well.
Prepare a small stuffing to give taste to the chicken. To do this, crush 2 garlic cloves, add ½ cup maggi broth, ½ teaspoon pepper, a pinch of chilli, a teaspoon of ginger, a teaspoon of mustard and a teaspoon of vinegar. Mix well.
Using a knife, make a hole in the chicken flesh in the direction of the length. Put the finger to enlarge and add stuffing. Share the stuffing between the different pieces of chicken.
Place the chicken in a casserole dish. Add Add 1 glass of water. Add a few spices (pepper, pepper).
Cook for 10 minutes, turning the pieces halfway through. This step makes it possible to have perfectly cooked chicken inside.
After 10 minutes of cooking, remove and place on a plate
Put the remaining cooking juice in a small bowl and set aside. This juice will be added in the sauce for more taste.
Wash the casserole and wipe it well. It must be completely dry.
Add 15cl of oil.
When the oil is hot, fry the chicken legs on both sides. When they are well colored, remove and set aside.
Marinate the meat with 2 cloves of crushed garlic, 2 tablespoons of mustard, 1 cube maggi bouillon, ½ teaspoon of pepper, a pinch of chilli pepper. Mix well to distribute the spices perfectly.
Add the meat in the casserole. Bake for about 10 to 15 minutes while it is perfectly colored. This stage is important because it is what will give its taste and color to thiebou yapp. So do not be in a hurry!
When the meat has become colored, add 2 chopped onions. Mix. And leave to brown 5 min.
Then add 1.5L of water. Add a tablespoon of mustard and vinegar, sugar, 1 crushed cube broth, a pinch of chili, ½ teaspoon of pepper, as well as bay leaves. Also add salt.
Cook over medium heat for 30 minutes over medium-low heat.
While the thiebou yapp cooks, prepare the sauce that will accompany it:
Heat the 4cl of oil. Add the remaining 2 onions cut lengthwise. Add remaining chopped garlic clove, ½ remaining cube broth, 1 tablespoon mustard, ½ teaspoon pepper, a pinch of chilli pepper.
Mix and let stain 5 min, stirring occasionally.
Cut the peppers along the length. And cut each stick again in two according to the width.
Add the peppers and cook for 3 min, stirring regularly.
Add 10cl of water, as well as the cooking juice of the chicken that had been reserved. This will give more taste to our sauce. Also add a tablespoon of vinegar.
Mix and let reduce 5 min.
The sauce then begins to thicken. Then add the chicken and cook for 10 min on very low heat. Our sauce will thicken further and will take on the taste of chicken which will be on its side less dry.
After 10 min, remove from heat and set aside.
Back on our main course. Wash the rice and steam for 10 min. For this you can use a couscoussier, or put directly in the microwave. If you are cooking in a microwave, remove the rice after 5 min and wet before continuing cooking for another 5 min (a total of 10 min).
Add the rice in the casserole. Mix and cook for 10 min over medium heat.
At the end of 10 min, turn the rice with a skimmer so that the cooking is uniform. Cook again 10 min but on low heat this time.
At the end of these 20 minutes of cooking (in total), the rice is almost cooked. We will then add the vermicelli which take much less time to cook.
Add the vermicelli in rain and in small quantities, mixing between the different quantities.
Cook for 5 min.
Turn the rice over with the vermicelli and cook for another 5 min.
The thiebou yapp is ready.
Prepare the raw vegetables that will accompany the thybou yapp:
Wash the tomato and cut into slices. Peel the cucumber and cut into thin slices.
Boil the eggs for 10 min. Then put in warm water for 5 min. Then remove the shell and cut into thin slices.
On a plate, put rice in the meat. The bottom of the pot is more colorful