Servings: 4
Ingredients
- 1 spoon olive oil
- 750 g chicken thigh fillet 8 pieces
- 1 arb.sh. paprika powder
- 1 arb.sh. ground cumin
- 1 arb.sh. maté coriander
- 1 arb.sh. salt
- 1 arb.sh. chopped chilli
- ½ arb.sh. garlic powder
- 1 onion
- 300 g long grain rice
- 500 ml chicken broth
- parsley for serving
Instructions
- Marinate the chicken thigh fillets by adding oil, spices (paprika, cumin, coriander, salt, chilli, garlic) and stirring well to coat the whole chicken with the spices. Leave for about an hour.
- Turn on the oven to 180℃
- Fry the chicken thighs in a frying pan for 3 minutes on each side. Add the finely chopped onion and fry.
- Put the rice in a heavy-walled saucepan, pour in the stock and add the fried chicken thighs. Cover and place in the oven.
- Bake in the oven for 45 minutes.
- Eat with your favourite vegetables and sprinkle with parsley.
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