Red rice with chicken in spices

Red rice, besides its stunning color and irresistible appearance, also has quite a few additional advantages. It has a full and unique nutty flavor, is rich in dietary fiber, protein, calcium, and iron, and it blends wonderfully into various dishes and with chicken.

In the current recipe, the cook Rotem Liberzon first seasons chicken thighs with plenty of spices – paprika, cardamom, and baharat, along with tomatoes and onion, so the chicken also gets a boost of color and flavor. Together they become the best dish on the table (yes, the kind even kids will love to eat).

20 minutes of work, three hours total, easy to prepare, serves 5

5 chicken thighs

3 cups washed red rice

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon sweet paprika

2 finely chopped onions

6 tablespoons olive oil

5 grated tomatoes

1 can tomato paste (100 grams)

1 teaspoon baharat

a little ground cardamom

1 teaspoon hot paprika

1½ liters boiling water

How do you make red rice with chicken?

1. Season the chicken with half a tablespoon of salt, pepper, and half a tablespoon of sweet paprika.

2. Fry the onion in a pot with olive oil until golden. Add the seasoned chicken and continue frying until it is well browned on all sides.

3. Add the tomatoes, tomato paste, baharat, cardamom, the salt, the sweet paprika, and the hot paprika to the pot.

4. Add the boiling water and cook for about an hour or until the chicken is very soft and ready. Remove only the chicken to a plate and set aside.

5. Add the rice to the cooking liquid and cook on medium heat for about 20 minutes or until the rice is soft and has absorbed the cooking liquid well.

6. Return the chicken into the rice, cover, and cook on low heat for another half hour.