Clean the chicken by removing the skin, the fat and boning the meat.

Put the chicken in a bowl with the salt, the pepper and the smoked paprika and mix it well, to flavor the components.

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.

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.

Quickly wash the rice under running water and drain it. Cut the tomatoes, celery and green pepper into small pieces.

Melt the butter in a large already hot saucepan, so that it immediately takes on color, hazelnut butter.

Add the chopped onion and garlic and cook them in butter for 2-3 minutes, until the onion become translucent.

Add the spices and let them flavor for about ten seconds.

Then add the rice and stir it for a few minutes, until it become translucent.

Then add the fresh tomatoes, celery and pepper and brown well.

Add the spices, chicken, tomato sauce, tomato paste, broth and bring to a boil over high heat.

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.

Place a spoon of peanut paste in a small bowl with a couple of spoons of cooking liquid or hot water.

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.

After that, shell the rice with a fork and season with salt and pepper.

Put the red rice on the serving dish, add the pieces of stewed chicken and finally a few leaves of thyme.