Directions
- 1In a cold pan, generously oil up chicken thighs.
- 2Add allspice, chili powder, paprika, garlic powder, coriander, and saffron to the chicken.
- 3Massage the spices into the chicken.
- 4Turn the heat to medium-high to render out the fat and crisp up the chicken skin.
- 5Flip the chicken when the skin is crispy.
- 6Remove the chicken from the pan and set aside.
- 7Add red bell pepper, white onion, and jalapeno to the same pan.
- 8Add washed basmati rice to the pan and toast for a few minutes.
- 9Add water or stock to the rice.
- 10Add chicken bouillon, cardamom, and a bay leaf once the liquid comes to a light boil.
- 11Add the chicken back to the pan.
- 12Add the resting juices to the pan.
- 13Cover and cook for 20 minutes.
- 14Add a little oil to an aluminum foil ramekin, throw in a lit charcoal and cover to smoke.
- 15Add toasted pine nuts to the rice.
- 16Add parsley to garnish.
- 17Serve with a spicy tomato salsa.
Ingredients
- 6 chicken thighs
- 1 a generous amount olive oil
- 1 pinch allspice
- 1 pinch chili powder
- 1 pinch paprika
- 1 pinch garlic powder
- 1 pinch coriander
- 1 pinch saffron
- 1 cup red bell pepper
- 1 cup white onion
- 1 cup jalapeno
- 1 cup basmati rice
- 1 cup water or stock
- 1 tsp chicken bouillon
- 2 cardamom
- 1 bay leaf
- 1 cup pine nuts
- 1 handful parsley
- 1 serving spicy tomato salsa
Equipment
one pantongsgloves
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