Original name: Konnto

Origin: Guinea-Bissau

1 kg basmati rice, washed
400 ml olive oil (2 glasses)
1 kg chicken thighs, washed and pat dried
2 big onions, chopped finely
1 teaspoon of chili powder
2 small cubes of Maggi (bouillon cubes commonly used in Africa)
2 tablespoons of salt (for the rice)

Add 2 liters of water in a big pot and put it on high heat. When it starts boiling add the salt and the rice and cook it at medium heat. When the rice is cooked, drain the remainig water and the rice is ready. You can keep it aside.

Heat the oil in a large pan on medium-high heat until the oil gets very hot. Add the onion and stir occasionally until the onion gets transparent for 5-7 minutes. Add the washed and dried chicken thighs and sautè for 5 minutes stirring occasionally. Add 2 glasses of water, chili powder and the maggi boullion, stir it well. When the water starts boiling, lower the heat and cook it covered for about 20-30 minutes. Taste and adjust the salt if needed.

The rice and the chicken are served separately. When you eat, you can get some rice and you can put a chicken thigh on top together with some gravy.