Serves 4–6
Ingredients
Chicken
- 1 package baby chicken (boneless chicken thighs)
- Salt
- Black pepper
- Paprika
- Olive oil
Blended Pepper Sauce
- 1 shallot, roughly chopped
- 1 large red bell pepper, roughly chopped
- 1 large tomato, roughly chopped
- 6–8 garlic cloves
- 1 hot green pepper (the long ones)
- 2 tsp honey
- Juice of ½ lemon
- 1 tsp paprika
- 1 tsp smoked paprika
- A sprinkle of cayenne pepper
- 1 tsp cumin
- ¼ tsp turmeric
- 1 tsp chicken soup mix
- Pinch of black pepper
- A splash of water (to help blend)
Rice
- 2 cups basmati rice, rinsed well and soaked for 20–30 minutes, then drained
- 3½ cups hot water
- 2 tbsp tomato paste
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 1 bay leaf (optional)
- Extra chicken soup mix and salt, to taste
- Chopped parsley or cilantro for garnish (optional)
Instructions
Make the pepper sauce
Heat a generous drizzle of olive oil over medium heat.
Add
- Shallot
- Red bell pepper
- Tomato
- Garlic
- Hot green pepper
Cook for about 8–10 minutes, until everything is soft and lightly browned.
Transfer everything to a blender.
Add
- Honey
- Lemon juice
- Paprika
- Smoked paprika
- Cumin
- Turmeric
- Chicken soup mix
- Black pepper
- Splash of water
Blend until completely smooth.
Cook the chicken
Season the chicken with
- Salt
- Pepper
Pour about half of the blended sauce into the pot with a little oil.
Add the chicken.
Cover and cook over medium heat for about 10 minutes.
Stir, then continue cooking uncovered until the chicken is fully cooked and the sauce has reduced slightly and coats the chicken.
Remove the chicken and set aside.
Build the rice base
In the same pot, add a little more oil if needed.
Add
- Finely diced shallot
- Minced garlic
Cook for about 2 minutes.
Add the tomato paste and cook for 5–6 minutes, stirring often, until it becomes darker and fragrant.
Pour in the remaining blended pepper sauce.
Add
- 3½ cups hot water
- Chicken soup mix and salt to taste
- Bay leaf (if using)
Bring to a gentle boil.
Taste the liquid – it should be slightly saltier than you’d normally like since the rice will absorb the seasoning.
Cook the rice
Drain the soaked rice well.
Add it to the sauce and stir once.
Cover and reduce the heat to low.
Cook for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let it rest, covered, for 10 minutes.
Fluff gently with a fork.
Finish
Return the chicken to the pot, gently placing it on top of the rice.
Cover for 2–3 minutes to warm through.
Garnish with chopped parsley or cilantro, and enjoy!
Notes
- Fresh hot green pepper gives a fresher flavor than dried chilies.
- Shallots add a slightly sweeter, richer taste than regular onions.
- Rinsing and soaking the basmati helps keep the grains long, fluffy, and separate.
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