Tomato Rice with Kombava Chicken by @niangcook

40 min
Medium

2 servings

🍗

2

Chicken Thighs

1

Kombava

🧂

5 ml

Salt

🌶️

2 g

Pepper

🌿

2 g

Cumin

🟡

2 g

Turmeric

🍅

10 ml

Tomato Paste

🍅

400 g

Chopped Tomato

💧

400 ml

Water

🍚

300 ml

Rice

Preparation Steps

  1. Step 1/14

    Preheat the oven to 190°C / 375°F.

  2. Step 2/14

    Rinse 300 ml white rice in a fine-mesh strainer until the water runs mostly clear.

    white rice
    water
    🫗fine-mesh strainer

  3. Step 3/14

    Finely zest the kaffir lime, reserving some zest for the tomato sauce.

    kaffir lime
    🔪zester

  4. Step 4/14

    Combine the salt, black pepper, ground cumin, and ground turmeric in a mixing bowl.

    salt
    black pepper
    ground cumin
    ground turmeric
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/14

    Rub the spice mixture and about half of the kaffir lime zest all over the chicken legs.

    chicken legs
    salt
    black pepper
    ground cumin
    ground turmeric
    kaffir lime
    🥣mixing bowl

  6. Step 6/14

    Heat the cooking oil in a large ovenproof skillet over medium-high heat.

    cooking oil
    🍳large ovenproof skillet

  7. Step 7/14

    Brown the chicken legs for 2 minutes per side, then transfer them to a plate.

    chicken legs
    🍳large ovenproof skillet
    🥢tongs

  8. Step 8/14

    Add the tomato paste to the same skillet and cook it for 1 minute while stirring.

    tomato paste
    🍳large ovenproof skillet
    🥄wooden spoon

  9. Step 9/14

    Stir the crushed tomatoes and remaining kaffir lime zest into the cooked tomato paste.

    crushed tomatoes
    kaffir lime
    tomato paste
    🍳large ovenproof skillet
    🥄wooden spoon

  10. Step 10/14

    Pour in 400 ml water and reserve about 60 ml of the tomato cooking liquid in a measuring jug.

    water
    crushed tomatoes
    🍳large ovenproof skillet
    🥄wooden spoon
    🥛measuring jug

  11. Step 11/14

    Stir the rinsed white rice into the tomato liquid until evenly distributed.

    white rice
    crushed tomatoes
    water
    🍳large ovenproof skillet
    🥄wooden spoon

  12. Step 12/14

    Place the browned chicken legs on top of the tomato rice.

    chicken legs
    white rice
    🍳large ovenproof skillet
    🥢tongs

  13. Step 13/14

    Cover the skillet with baking paper and bake for 25 minutes at 190°C / 375°F.

    chicken legs
    white rice
    🍳large ovenproof skillet
    📜baking paper

  14. Step 14/14

    Rest the dish for 5 minutes, then spoon over the reserved tomato cooking liquid before serving.

    crushed tomatoes
    chicken legs
    white rice
    🍳large ovenproof skillet
    🥛measuring jug
    🥄wooden spoon

Composition

Ingredients

Types

Herbs and Spices, Condiments, Liquids

Ingredients

Chicken thighs, Kombava, Salt, Pepper, Cumin, Turmeric, Tomato paste, Chopped tomato, Water, Rice

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Nut-free, Egg-free

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 79g, Fat: 16g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 630mg, Iron: 3.2mg, Calcium: 70mg

Vitamins

Vitamin C: 23mg, Vitamin A: 95mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large ovenproof skillet, zester, mixing bowl, wooden spoon, measuring spoons, measuring jug, fine-mesh strainer, tongs, baking paper

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Réunionnais, French, Indian Ocean

Geographic

Réunion, Réunion

Various

Aspect

Texture

Tender, Juicy, Fluffy, Saucy

Flavors

Tomato, Citrusy, Savory, Warmly spiced, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before storing,Do not leave cooked chicken and rice out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until the chicken and rice are steaming hot), freezer : 2 months (Freeze in airtight individual portions,Cool rapidly before freezing,Thaw in the refrigerator before reheating)