Ingredients
- Chicken, skin-on, cleaned and cut in half1 kilogram
Rice5 cup- Onion, chopped4 piece
- Spaghetti pasta200 gram
- Tomatoes, crushed3 piece
Tomato Paste3 tablespoon- Butter, melted1 cup
- Tomato, sliced1 piece
- Lemon, sliced1 piece
- Boiled eggs, sliced4 piece
- Green pepper, any bell pepper, sliced1 piece
Black Pepper0.5 tablespoon
Water10 cup- Chicken broth cube1 piece
- Cinnamon stick3 stick
Salt2 tablespoon- Cardamom pods10 piece
- Cloves10 piece
Steps
- 1
In a pot over the heat, sauté the onions in butter and add the chicken, stirring for 5 minutes.
5 minRequired Tools:
Pot - 2
Add the tomatoes, sauce or tomato paste, water, spices, salt, and chicken broth cube to the pot with the onions and let the mixture simmer for 45 minutes.
45 min - 3
Remove the chicken from the broth and set aside, then strain the broth from the remaining ingredients and reserve 2 cups for boiling the pasta.
5 min - 4
Add the rice to the remaining broth and when it boils, reduce the heat, cover, and let it simmer on low heat; you may add more water if needed.
20 min - 5
Place the chicken in a baking dish and brown it in a preheated oven.
10 minRequired Tools:
Oven - 6
Boil the pasta in the reserved broth until cooked.
10 min - 7
To serve, pour the rice onto a plate, place the pasta on top, then arrange the chicken pieces in the center, garnishing with slices of egg, tomato, bell pepper, and lemon, and serve.
5 min
Nutrition Facts
Riceper 100gTomato Pasteper 100gBlack Pepperper 100gWaterper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.