16
Jun
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Prep
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Cook
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Ready In
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servings
Ingredients
- 4 Dhayaati chicken thigh and 2 Dhayaati chicken drumsticks
- 6 minced cloves of garlic
- 2 cans of whole tomato peeled and cut into small cubes or its equivalent in fresh tomatoes
- 1 tbsp of olive oil
- bouillon cube (vegetable or chicken broth taste)
- Salt and pepper to taste
- For the rice :
- 200 g of basmati or any other type of rice
- 375ml of water or broth
- Salt and pepper
Directions
For the chicken :
- Put the oil in a pressure cooker or in a big sauce pan. Cook the chicken till golden brown for 10 minutes.
- Put the chicken cube pieces on the chicken, add the tomatoes (without straining their juice), the cloves of garlic, and add salt and pepper to your taste.
- Add a cup of water (200ml). Let it boil then bring the heat down, cover the pressure cooker and let it cook on low heat during 40 mn. Pay attention to the pressure cooker and add water when the tomato juice dries out.
The rice :
- Thirteen minutes before the chicken cooks, start cooking the rice.
- Wash the rice with cold water and strain it.
- Pour the broth ou the water in a sauce pan (water has to be double the quantity of rice used). Add the rice, salt and pepper (pay attention, if you’re using bouillon cubes for broth, it’s already too salty)
- Bring it all to boil then lower the heat, stir it and cover it. Let it cook for 15 minutes.
Serving suggestion:
- Serve the chicken, still hot, on basmati rice. You can sprinkle some dried persil on top.
Footnotes
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Cook's Note:
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Editor's Note:
Don't forget to leave a comment if you have tried out this comforting recipe !