Créé avec l’IA
Smoky Nigerian Chicken Concoction Rice
45 min 527 kcal par portion Moyen
Ingrédients
4 Portions
- Uncooked long-grain rice55 g
- Raw halal skinless chicken thigh120 g
- Vegetable oil1 teaspoon
- Fresh tomatoes, blended150 g
- Onion, chopped50 g
- Red bell pepper, blended40 g
- Scotch bonnet pepper, chopped30 g
- Tomato paste15 g
- Halal chicken broth160 ml
- Smoked paprika2 g
- Green beans, sliced60 g
- Curry powder2 g
- Dried thyme0,5 teaspoon
- Salt0,25 teaspoon
Instructions
- 1
Rinse the rice under cool running water until the water is mostly clear, then drain thoroughly.
- 2
Cut the chicken thigh into bite-sized pieces. Season it with a small portion of the salt, curry powder, smoked paprika, and thyme.
- 3
Heat the vegetable oil in a medium, heavy-bottomed saucepan over medium-high heat. Add the chicken and sear for 3–4 minutes, turning occasionally, until lightly browned. Transfer the chicken to a clean plate; it will finish cooking later.
- 4
Add the chopped onion to the same saucepan and sauté for 2–3 minutes, until softened.
- 5
Stir in the tomato paste and cook for 1 minute. Add the blended tomatoes, blended red bell pepper, and chopped Scotch bonnet. Cook uncovered over medium heat for 8–10 minutes, stirring frequently, until the mixture reduces and no longer smells raw.
- 6
Stir in the remaining curry powder, smoked paprika, thyme, and salt. Return the browned chicken to the saucepan and pour in the halal chicken broth. Bring the mixture to a gentle boil.
- 7
Stir in the drained rice. Reduce the heat to low, cover the saucepan tightly, and cook for 15 minutes. Avoid stirring while the rice cooks.
- 8
