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Spiced Red Rice with peanut stewed chicken
Piatto: Main Course
Cucina: afro-americana
For the chicken:
  • 600 g of chicken cut into pieces (I used chicken legs and wings)
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of smoked paprika
  • 2 teaspoons for salt
  • 1 teaspoon black pepper
For the rice:
  • 40 g of butter
  • 350 g of jasmine rice (or basmati) long grain rice)
  • 400 g of fresh “datterini” tomatoes
  • 300 g of tomato sauce
  • 1 tablespoon of tomato paste
  • 1 celery stick
  • 1/2 green pepper
  • 400 ml of chicken broth or water
  • 1/2 Tropea red onion
  • 1 clove of minced garlic
  • 1 laurel leaf
  • 1 tablespoon of peanut paste *
  • a few fresh thyme leaves
For the "African" spice mix:
  • 1 tablespoon of dry thyme
  • 1 teaspoon of cassia cinnamon
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of coriander seeds
  • 2 cardamom seedes
  • 1 teaspoon of turmeric
  • 1 teaspoon of brown sugar
  • 2 cloves
  • 1/2 teaspoon of milled pepper
  • 1/2 teaspoon sweet paprika
  • 2 allspice berries
  • 1/2 habanero pepper
  • 1/2 teaspoon of salt
Chicken preparation:
  1. Clean the chicken by removing the skin, the fat and boning the meat.
  2. Put the chicken in a bowl with the salt, the pepper and the smoked paprika and mix it well, to flavor the components.
  3. Heat the oil in a non-stick pan and brown the pieces of chicken, very well, for 4-5 minutes on each side. Then, set them aside.
Spice mix preparation:
  1. In a small pan, heat the spiced seeds without adding fat. Then put them in a spice grinder and grind them. Add them to all the other spices already in powder.
Rice preparation:
  1. Quickly wash the rice under running water and drain it. Cut the tomatoes, celery and green pepper into small pieces.
  2. Melt the butter in a large already hot saucepan, so that it immediately takes on color, hazelnut butter.
  3. Add the chopped onion and garlic and cook them in butter for 2-3 minutes, until the onion become translucent.
  4. Add the spices and let them flavor for about ten seconds.
  5. Then add the rice and stir it for a few minutes, until it become translucent.
  6. Then add the fresh tomatoes, celery and pepper and brown well.
  7. Add the spices, chicken, tomato sauce, tomato paste, broth and bring to a boil over high heat.
  8. Now lower the heat, put the lid (preferably transparent to follow the cooking of the rice) and continue cooking for about 15 minutes (or whatever your rice requires), stirring occasionally and checking that it does not dry out too much.
  9. Place a spoon of peanut paste in a small bowl with a couple of spoons of cooking liquid or hot water.
  10. Five minutes before the end of cooking of the rice, pour it into the pan.

  11. When the rice is cooked, turn off the heat and let it rest for 5 minutes, always covered. Better if you put a clean towel between the pot and the lid so that it absorbs the droplets of condensation that will form.
  12. After that, shell the rice with a fork and season with salt and pepper.
  13. Put the red rice on the serving dish, add the pieces of stewed chicken and finally a few leaves of thyme.

* you can make peanut paste by toasting the shelled peanuts (unsalted) and then pass them to the mixer until you get a paste. Alternatively, use peanut butter.