Ingredients
Chicken Thighs4 thighs
Chicken Wings4 wings
Tomato Sauce3 tablespoons- Rice, washed2 cups
Oil3 tablespoons
Salt1 pinch
Cinnamon1 pinch
Saffron1 pinch
Steps
- 1
Clean the chicken thighs and wings, then wash them well. Slice the onion into rings and place it at the bottom of the pot, then arrange the chicken pieces on top with a little oil.
30 minRequired Tools:
Pot - 2
Place the pot on low heat for one hour.
60 min - 3
In a frying pan over heat, add the tomato sauce and stir until heated, then add the cinnamon, salt, and saffron, and mix well. Then add half a cup of water.
5 minRequired Tools:
Frying Pan - 4
Pour the sauce mixture over the chicken with one cup of water and let it simmer for another hour.
60 min - 5
To prepare the rice, in a pot over heat, add a little water with salt and bring it to a boil.
5 minRequired Tools:Pot - 6
Add the rice to the pot of water. When it starts to cook, add a cup of cold water, then turn off the heat and drain the rice.
5 min - 7
Place the drained rice in the pot, add a little oil or butter, and stir gently to avoid breaking the rice. Then cover the pot with a towel to prevent steam from escaping.
5 minRequired Tools:Pot - 8
Place the pot on low heat until the rice is fully cooked. Once the rice is cooked, fluff it in a serving dish and garnish with a little yellow rice and the chicken pieces on top.
10 min
Nutrition Facts
Chicken Thighsper 100gChicken Wingsper 100gTomato Sauceper 100gOilper 100gSaltper 100gCinnamonper 100gSaffronper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.