Plat
Spiced Red Rice Chicken (One-Pot)
1 hPour 4Nutri-Score C€€
C
1 h
1 hSpiced Red Rice Chicken (One-Pot)
ce qu’il vous faut
Ingrédients
bone-in skin-on chicken thighs (seasoned generously with salt and pepper)Viandes8 morceaux
bell pepper (chopped into fat pieces)Fruits et légumes1 morceau
onion (chopped)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
garlic (grated)Fruits et légumes4 morceaux
cumin seedsÉpices5 g
paprikaÉpices5 g- cayenne pepper (optional)Épices2 g
- turmericÉpices3 g
- smoked paprikaÉpices5 g
tomato pasteÉpicerie100 g
rice (rinsed three times)Céréales300 g
waterAutres500 ml
lemon (juiced)Fruits et légumes1 morceau
saltÉpices6 g
black pepperÉpices3 g
par portion
Nutrition
680kcal
- Glucides
- 66 g
- Protéines
- 36 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Four
Râpe
pas à pas
Préparation
- Étape 1
Chop the vegetables
- Chop the pepper into fat pieces and the onion, no need for perfection.
- Set the onion aside in a bowl.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
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