Smoked Yellow Rice & Chicken by @niangcook
3 servings
🫑
2
Red pepper
🍅
2
Yellow tomato
🧂
3 g
Salt
⚫
1 g
Pepper
🌶️
2.3 g
Paprika
🫙
2.2 g
Turmeric
🌼
15 ml
Mustard
🍗
3
Chicken thighs
💧
300 ml
Water
🫙
8
Saffron threads
🍚
230 g
Long grain rice
🌿
4 sprigs
Dried thyme
🍋
1
Lime
Rinse
long-grain rice
water
Rinse the long-grain rice under cold water until the water runs mostly clear.
Soak
saffron threads- water
Soak the saffron threads in 100 ml (3.4 fl oz) water for 10 minutes to release their color.
Dice
red bell pepper
yellow tomato
Dice the red bell peppers and yellow tomatoes into small, even pieces.
Season
chicken thigh
mustard
salt
Season the chicken thighs with mustard, salt, black pepper, paprika, and turmeric.
Brown- chicken thigh
Brown the seasoned chicken thighs in a covered pot over medium-high heat for 5 to 7 minutes per side.
Pour
- warm water
- chicken thigh
Pour 200 ml (6.8 fl oz) warm water around the chicken and simmer covered for 20 minutes.
Add- red bell pepper
- yellow tomato
- Chicken thighs
Add the diced red bell pepper and yellow tomato to the chicken pot.
Stir- long-grain rice
- saffron threads
- water
Stir in the rinsed rice and the saffron soaking liquid until evenly combined.
- Cook
- long-grain rice
- chicken thigh
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).
Place- dried thyme sprigs
Place the dried thyme sprigs in a smoker and produce fragrant smoke.
- Step
- dried thyme sprigs
- long-grain rice
- chicken thigh
Smoke the cooked rice and chicken for 3 to 5 minutes, keeping the smoke enclosed.
Serve
lime- Chicken thighs
- Long grain rice
Squeeze fresh lime juice over the smoked rice and chicken just before serving.
Smoked Yellow Rice & Chicken by @niangcook
3 servings
🫑
2
Red pepper
🍅
2
Yellow tomato
🧂
3 g
Salt
⚫
1 g
Pepper
🌶️
2.3 g
Paprika
🫙
2.2 g
Turmeric
🌼
15 ml
Mustard
🍗
3
Chicken thighs
💧
300 ml
Water
🫙
8
Saffron threads
🍚
230 g
Long grain rice
🌿
4 sprigs
Dried thyme
🍋
1
Lime
Preparation Steps
Step 1/12
Rinse the long-grain rice under cold water until the water runs mostly clear.
Step 2/12
Soak the saffron threads in 100 ml (3.4 fl oz) water for 10 minutes to release their color.
Step 3/12
Dice the red bell peppers and yellow tomatoes into small, even pieces.
Step 4/12
Season the chicken thighs with mustard, salt, black pepper, paprika, and turmeric.
Step 5/12
Brown the seasoned chicken thighs in a covered pot over medium-high heat for 5 to 7 minutes per side.
Step 6/12
Pour 200 ml (6.8 fl oz) warm water around the chicken and simmer covered for 20 minutes.
Step 7/12
Add the diced red bell pepper and yellow tomato to the chicken pot.
Step 8/12
Stir in the rinsed rice and the saffron soaking liquid until evenly combined.
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).
Step 10/12
Place the dried thyme sprigs in a smoker and produce fragrant smoke.
Step 11/12
Smoke the cooked rice and chicken for 3 to 5 minutes, keeping the smoke enclosed.
Step 12/12
Squeeze fresh lime juice over the smoked rice and chicken just before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
430 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
45 minutes
Overall
1 hour 5 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@niangcook
Origin
Cuisine
West African, French
Geographic
Senegal, West Africa
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos