ONE PAN SMOKEY CHICKEN OVER RICE

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CHICKEN OVER RICE W/ ICE KARIM

Yield 4-6

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Ingredients

• 5 bone-in skin on chicken thighs
• 3 Tbsp olive oil

Spice Blend

• ¼ tsp allspice
• ½ tsp chili powder
• ½ tsp paprika
• 1 tsp garlic powder
• ½ tsp coriander
• 1 tsp Sazon

For the Rice:

• 1 red bell pepper, small diced
• 1 yellow onion, small diced
• 1 large jalapeno, small diced
• 2 cups washed basmati rice
• 2 1/2 cups water or chicken broth
• 1 Tbsp chicken bouillon powder
• ½ cinnamon stick
• 1 bay leaf
• 3 cardamom pods

To Serve:

• 1 cup pine nuts, toasted in olive oil
• ¼ cup fresh parsley or cilantro, finely chopped
• Spicy tomato dakkous (spicy tomato sauce)

Instructions

1. In a large skillet or high sided pot add the chicken thighs, olive oil and spice mixture and toss to coat. Arrange the chicken skin side down in one layer and turn the heat on to medium high. Cook the chicken, undisturbed for 6-8 minutes on medium high heat to get the skin really nice and crispy. Flip once the skin is golden brown and reduce the heat to medium, continue to cook for another 5 minutes.
2. Remove the chicken from the pan and place onto a large plate to catch any drippings and set aside. Return the pan to medium heat and add in the chopped bell pepper, onion and jalapeno. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
3. Add the washed rice to the pan and toast for 1-2 minutes with the vegetables. Pour in the liquid and bring to a light simmer. Stir in the chicken bouillon, cinnamon stick, bay leaf and cardamom pods.
4. Nestle the chicken thighs back into the pan with the rice: making sure to add any accumulated juices from the resting plate. Reduce the heat to low and cover with a tight fitting lid.
5. Cook the rice and chicken for 20 minutes on low, or until the rice is fluffy and cooked through, and all the liquid is absorbed. Remove the pan from the heat and place a small heat proof ramekin wrapped in tin foil into the middle of the rice and chicken. Add a Tbsp of oil and a lit, hot piece of charcoal to smoke the rice.
6. Drop in the charcoal and cover with the lid, let smoke for 5 minutes then carefully remove the bowl with the charcoal.
7. Serve the rice and chicken on a platter or in the pan with toasted pine nuts, chopped parsley or cilantro and Tomato dakkous on the side.

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