Blend Garlic & Ginger
Blend garlic and ginger with ¼ cup water into a smooth paste.
Season Chicken
In a pot, combine chicken with some diced onion, 2 tablespoons of the paste, salt, bouillon, and white pepper. Mix well.
Cook Chicken
Add 3 cups water, bring to a boil, then simmer for 18 minutes. Remove chicken and reserve stock.
Cook Tomatoes
Blend fresh tomatoes (no water). Cook in a saucepan for 20 minutes until reduced.
Fry Chicken
Fry cooked chicken in hot oil until golden brown. Set aside. Reserve 1 cup of oil for cooking rice.
Prepare Sauce Base
Heat reserved oil in a pot. Sauté remaining onions for 2 minutes.
Build the Sauce
Add reduced tomatoes and cook 5 minutes. Add tomato sauce and cook until thickened.
Add Seasonings
Stir in thyme, remaining garlic-ginger paste, and cook for 2 minutes.
Wash Rice
Rinse rice 3–4 times to remove starch.
Cook Rice
Add rice to sauce. Stir well. Add 2 cups chicken stock, salt, bouillon, white pepper, and bay leaves. Add 2 cups water.
Steam Cook
Cover tightly with foil and lid. Cook on low heat for 20 minutes. Stir gently.
Finish Cooking
Cover again and cook another 20 minutes.
Add Vegetables
Add carrots and green beans. Cook for 5 minutes.
Serve
Remove bay leaves, fluff rice, and serve with fried chicken.