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 Rice with Chicken Recipe
This dish belongs to African cuisine. The taste of this rice is sharp, rich and spicy. Cooking chicken in this dish is combined very perfectly. You can safely invite friends to dinner so that everyone can enjoy your talent.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine African Cuisine
Prep Time 5 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine African Cuisine
Prep Time 5 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Sprinkle chicken thighs with salt, ground coriander and white pepper (I have a mixture of peppers). Rub it.
    Sprinkle chicken thighs with salt, ground coriander and white pepper (I have a mixture of peppers). Rub it.
  2. Pour oil into a frying pan or saucepan, heat, lay out the chicken thighs and fry on both sides over medium heat until golden brown for 7-8 minutes.
    Pour oil into a frying pan or saucepan, heat, lay out the chicken thighs and fry on both sides over medium heat until golden brown for 7-8 minutes.
  3. We shift the chicken thighs into a mold, put cherry tomatoes and bake for 40 minutes at a temperature of 180 degrees.
    We shift the chicken thighs into a mold, put cherry tomatoes and bake for 40 minutes at a temperature of 180 degrees.
  4. Vegetables and herbs are washed, cleaned. Finely chop the onion, garlic, chili pepper and parsley.
    Vegetables and herbs are washed, cleaned. Finely chop the onion, garlic, chili pepper and parsley.
  5. Add more oil to the frying pan where the chicken was fried, if necessary, fry the vegetables on low heat for 10 minutes. Add tomato paste and chopped tomatoes. Mix it.
    Add more oil to the frying pan where the chicken was fried, if necessary, fry the vegetables on low heat for 10 minutes. Add tomato paste and chopped tomatoes. Mix it.
  6. Add chicken broth, salt, bring to a boil and simmer for 5 minutes.
    Add chicken broth, salt, bring to a boil and simmer for 5 minutes.
  7. This recipe requires long-grain rice. Put the rice, cover and cook for 15 minutes on low heat, stirring occasionally and adding broth if necessary.
    This recipe requires long-grain rice. Put the rice, cover and cook for 15 minutes on low heat, stirring occasionally and adding broth if necessary.
  8. As soon as the chicken is ready, put baked cherry tomatoes (from chicken) to the rice. Pour in the juice left over from baking the chicken.
    As soon as the chicken is ready, put baked cherry tomatoes (from chicken) to the rice. Pour in the juice left over from baking the chicken.
  9. Mash the cherries with a fork, add the chopped parsley leaves, mix.
    Mash the cherries with a fork, add the chopped parsley leaves, mix.
  10. Turn off the fire. Serve the chicken on a rice pad with a slice of lemon.
    Turn off the fire. Serve the chicken on a rice pad with a slice of lemon.
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