Ingrédients
Cuisses de poulet4 thighs
Ailes de poulet4 wings
Sauce tomate3 tablespoons- Rice, washed2 cups
Huile3 tablespoons
Sel1 pinch
Cannelle1 pinch
Safran1 pinch
Mesures
- 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 minutesMatériel requis:
Marmite - 2
Place the pot on low heat for one hour.
60 minutes - 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 minutesMatériel requis:
Poêle à frire - 4
Pour the sauce mixture over the chicken with one cup of water and let it simmer for another hour.
60 minutes - 5
To prepare the rice, in a pot over heat, add a little water with salt and bring it to a boil.
5 minutesMatériel requis:Marmite - 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 minutes - 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 minutesMatériel requis:Marmite - 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 minutes
Faits nutritionnels
Cuisses de pouletpour 100gAiles de pouletpour 100gSauce tomatepour 100gHuilepour 100gSelpour 100gCannellepour 100gSafranpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.