This is a seriously tasty meal that has become a favorite of mine. The most important thing is to prepare the rice in chicken stock and not water, it adds an essential element to the dish. I have not include the chili in this one, but you can add 2 teaspoons of chili powder to add the heat.(for 6 people)
What you need
1.5kg chicken pieces
2 chicken stock cubes
2 cups rice
5 cups chicken stock
1 red pepper finely diced
1 yellow pepper finely diced
1 small onion finely diced
1 medium tomato diced (remove the seeds)
I teaspoon crushed garlic
2 teaspoons cumin powder
2 teaspoons coriander powder
Heat the oven to 200 Clesius, rub the chicken pieces with the stock cubes ensuring the skin is well covered, place on a rack in the oven and roast for 25 to 30 minutes until cooked through.
While you cook the rice in the chicken stock, chop up all of the vegetables.
In a pan on a medium to hot heat, add the garlic, onions, diced peppers, cumin and coriander. Stir fry for about 5 minutes until the onion is translucent, then add the diced tomato and cook for about a further 3 minutes tossing every now and then.
Drain the rice of any excess stock in a sieve and add to the pan with the vegetables. Toss to combine well.
Serve a nice pile of the rice toped of with a few chicken pieces.
If you like spicy food, you want to try this spicy chorizo, it’s just the most fantastic starter.