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Spiced Red Rice Chicken (One-Pot)
Hauptgericht

Spiced Red Rice Chicken (One-Pot)

1 Std.Für 4Nutri-Score C€€
von @edengrinshpan2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • bone-in skin-on chicken thighs (seasoned generously with salt and pepper)Fleisch8 Stücke
  • bell pepper (chopped into fat pieces)Obst & Gemüse1 Stück
  • onion (chopped)Obst & Gemüse1 Stück
  • olive oilVorräte30 ml
  • garlic (grated)Obst & Gemüse4 Stücke
  • cumin seedsGewürze5 g
  • paprikaGewürze5 g
  • cayenne pepper (optional)Gewürze2 g
  • turmericGewürze3 g
  • smoked paprikaGewürze5 g
  • tomato pasteVorräte100 g
  • rice (rinsed three times)Getreide300 g
  • waterAndere500 ml
  • lemon (juiced)Obst & Gemüse1 Stück
  • saltGewürze6 g
  • black pepperGewürze3 g

pro Portion

Nährwerte

680kcal

Kohlenhydrate
66 g
Eiweiß
36 g
Fett
30 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Backofen
  • Reibe

Schritt für Schritt

Zubereitung

  1. Chop the vegetables

    • Chop the pepper into fat pieces and the onion, no need for perfection.
    • Set the onion aside in a bowl.
    Schritt 1

  2. Sear the chicken

    • Season the bone-in skin-on chicken generously with salt and pepper.
    • Heat olive oil in a hot pan and sear the chicken skin-side down until it releases easily and is golden.
    • Set the chicken aside.
    Schritt 2

  3. Soften the vegetables

    • Add the onion and pepper to the pan with black pepper and salt.
    • Sauté, scraping the browned bits off the bottom, until soft and sweet.
    Schritt 3

  4. Build the spiced base

    • Grate the garlic directly into the pan.
    • Add the cumin seeds, paprika, cayenne, turmeric, smoked paprika and a lot of tomato paste.
    • Stir and cook until fragrant.
    Schritt 4

  5. Coat the rice

    • Add the rinsed rice and stir to coat it in all the spiced mixture.
    • Pour in the water and scrape the bits off the bottom of the pan.
    Schritt 5

  6. Bake the one-pot dish

    • Place the chicken back in the pan and pour over the chicken juices.
    • Cover with a lid and bake in a preheated 425 °F oven until the rice is tender and the chicken is cooked through.
    • Finish with a squeeze of lemon before serving.
    Schritt 6
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