Main
Spiced Red Rice Chicken (One-Pot)
1 hServes 4Nutri-Score C€€
C
1 h
1 hSpiced Red Rice Chicken (One-Pot)
what you need
Ingredients
bone-in skin-on chicken thighs (seasoned generously with salt and pepper)Meat8 pieces
bell pepper (chopped into fat pieces)Produce1 piece
onion (chopped)Produce1 piece
olive oilPantry30 ml
garlic (grated)Produce4 pieces
cumin seedsSpices5 g
paprikaSpices5 g- cayenne pepper (optional)Spices2 g
- turmericSpices3 g
- smoked paprikaSpices5 g
tomato pastePantry100 g
rice (rinsed three times)Grains300 g
waterOther500 ml
lemon (juiced)Produce1 piece
saltSpices6 g
black pepperSpices3 g
per serving
Nutrition
680kcal
- Carbs
- 66 g
- Proteins
- 36 g
- Fat
- 30 g
what you’ll use
Tools
Frying pan
Mixing bowl
Oven
Grater
step by step
Method
- Step 1
Chop the vegetables
- Chop the pepper into fat pieces and the onion, no need for perfection.
- Set the onion aside in a bowl.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first