Ingredients

The following ingredients have 4 Servings
  • 1 cup skinless and boneless chicken cubes. I have used thighs
  • ¼ cup red bell pepper chopped
  • 1/3 cup yellow bell pepper chopped
  • 1 teaspoon minced garlic
  • 1 medium onion finely chopped
  • 1 tomato chopped
  • 1 cup long-grain rice (basmati is best for this recipe)
  • ¼ teaspoon cumin powder
  • Salt to taste (if using stock then reduce the amount of salt.)
  • ½ teaspoon black pepper powder
  • ½ teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 1 ½ tablespoon tomato paste
  • 2 cup boiling water or your favorite stock
  • 2 tablespoon oil
  • 1 tablespoon butter

Instruction

  • Preheat oven to 350F/180C.
  • Wash and soak the long grain rice (I have used basmati) for 20 minutes in warm water.
  • In a 9 – inch baking pan, add the oil and butter. Add the onion, the bell peppers and mix.
  • Add the garlic and tomato and mix again. Bake uncovered for 8 minutes.
  • To the baking pan, add the chicken, all the spices, salt, and the tomato paste, mix well and cover with aluminum foil — Bake for 15 minutes.
  • Uncover the pan and add the drained long grain rice. Mix the rice with the chicken for a few seconds.
  • Pour the boiling water (or stock if you prefer) over the rice and chicken — cover and bake for 25 minutes.
  • Garnish with parsley.