Spiced Chicken and Basmati Rice
Ingredients
- 3 cups basmati rice
- 6 chicken thighs, halved
- 1/2 cup olive oil
Spices
- 1 tablespoon salt
- 1 teaspoon mixed spices
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon saffron
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 teaspoon ginger, chopped
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 green chili peppers
- 1 tablespoon tomato paste
- 1 cup boiling water
- 2 medium tomatoes, peeled and chopped
Preparation
Wash the rice and soak it for 15 minutes.
In a bowl, place all the spices and mix them together.
In a bowl, place the chicken.
Add half the amount of spices to the chicken and rub well. Let it marinate for a few minutes.
In a pot, heat 2 tablespoons of olive oil, add the chicken and stir until golden brown, then remove it without washing the pot.
To the same pot, add the onion, garlic, ginger and stir until wilted, then add the peppers and stir until wilted, add tomato paste and the remaining spices and stir to mix.
Drain the rice from the soaking water and add it to the mixture, stir gently for a few minutes to absorb the seasoning.
Add the boiling water, stir gently, then let it boil for a few minutes until the rice absorbs most of the water.
Spread the chopped tomatoes over the rice surface without stirring.
Spread the chicken over the rice surface without stirring.
Cover the pot tightly and cook on low heat for 30 minutes.
