Smoked Yellow Rice & Chicken by @niangcook

N/A
Medium

3 servings

🌶️

2

Red Pepper

🍅

2

Yellow Tomato

🧂

3 g

Salt

🌶️

Pepper

🟥

2.3 g

Paprika

🟨

2.2 g

Turmeric

🟡

15 ml

Mustard

🍗

3

Chicken Thighs

💧

100 ml

Water

💧

200 ml

Water

🌸

8

Saffron Threads

🍚

300 ml

Long Grain Rice

🌿

4 sprigs

Dried Thyme

🍋

1

Lime

Preparation Steps

  1. Step 1/12

    Rinse the long-grain rice under cold water until the water runs mostly clear.

    long-grain rice
    water
    🥣mixing bowl

  2. Step 2/12

    Soak the saffron threads in 100 ml (3.4 fl oz) water for 10 minutes to release their color.

    saffron threads
    water
    🥣heatproof small bowl
    🥛measuring cup

  3. Step 3/12

    Dice the red bell peppers and yellow tomatoes into small, even pieces.

    red bell pepper
    yellow tomato
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Season the chicken thighs with mustard, salt, black pepper, paprika, and turmeric.

    chicken thigh
    mustard
    salt
    black pepper
    paprika
    turmeric
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/12

    Brown the seasoned chicken thighs in a covered pot over medium-high heat for 5 to 7 minutes per side.

    chicken thigh
    🗜️tongs

  6. Step 6/12

    Pour 200 ml (6.8 fl oz) warm water around the chicken and simmer covered for 20 minutes.

    warm water
    chicken thigh
    🥛measuring cup

  7. Step 7/12

    Add the diced red bell pepper and yellow tomato to the chicken pot.

    red bell pepper
    yellow tomato
    🥄wooden spoon

  8. Step 8/12

    Stir in the rinsed rice and the saffron soaking liquid until evenly combined.

    long-grain rice
    saffron threads
    water
    🥄wooden spoon

  9. Step 9/12

    Cover the pot and cook over low heat for 18 to 20 minutes, until the rice is tender and the chicken reaches 74°C (165°F).

    long-grain rice
    chicken thigh

  10. Step 10/12

    Place the dried thyme sprigs in a smoker and produce fragrant smoke.

    dried thyme sprigs

  11. Step 11/12

    Smoke the cooked rice and chicken for 3 to 5 minutes, keeping the smoke enclosed.

    dried thyme sprigs
    long-grain rice
    chicken thigh
    🗜️tongs

  12. Step 12/12

    Squeeze fresh lime juice over the smoked rice and chicken just before serving.

    lime
    🔪chef's knife

Composition

Ingredients

Types

Vegetables, Seasonings, Condiments, Liquids, Spices, Grains, Fruits

Ingredients

Red pepper, Yellow tomato, Salt, Pepper, Paprika, Turmeric, Mustard, Chicken thighs, Water, Saffron threads, Long grain rice, Dried thyme, Lime

Allergens

Mustard

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Nut-free, Pescatarian-free

Calories

430 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 55g, Fat: 12g, Fiber: 4g

Nutritional Information

Minerals

Iron: 2.4mg, Potassium: 410mg, Sodium: 410mg

Vitamins

Vitamin C: 82mg, Vitamin A: 185mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring cup, measuring spoon, tongs, heatproof small bowl

Appliances

stovetop, smoker

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, French-inspired

Geographic

Senegal, West Africa

Various

Aspect

Texture

Fluffy, Tender, Juicy, Smoky

Flavors

Smoky, Savory, Tangy, Earthy, Warm-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 1 hour if the ambient temperature exceeds 32°C (90°F)), fridge : 3 days (Cool promptly,Store in an airtight container at 4°C (40°F) or below,Reheat chicken and rice to 74°C (165°F)), freezer : 2 months (Freeze in airtight portions,Thaw overnight in the refrigerator before reheating)