Well, not a traditional version., but close enough. A nice warm and filling casserole of spicy chicken and savory rice. Reheats beautifully for lunches and has enough depth of flavor that you don’t get bored eating it after a few days.
1 table spoon apple cider vinegar
2 tea spoon red pepper flakes
2 large cloves of garlic
1 tea spoon salt
1/2 tea spoon pepper
6 chicken thighs (bone in, skin on if you want)
2 bell peppers
4 cups chicken stock (1 liter)
generous pinch of saffron threads
1 pint diced tomatoes
1 dried yunnan pepper
1/2 tea spoon cumin
2 bay leaves
2 cups rice
1. Combine the apple cider vinegar, pepper flakes, minced garlic cloves, salt and pepper.
2. Put the chicken in a large ziploc bag.
3. Pour the marinade over the chicken and massage to coat the meat. Put in the fridge for 1 hour minimum, up to overnight.
4. When you’re ready to cook the chicken, chop the onion and bell peppers.
5. Pour the chicken stock in a large pot and bring to just under a boil.
6. Warm the oil in a large enamel cast iron pot (Dutch oven or French faitout). Retrieve the marinated chicken and add to pot in a single layer over medium to medium-high heat. Allow to cook for a few minutes, just to get some color.
Don’t breathe in the fumes… vinegar and red pepper flames are hard on sinuses.
7. Flip and color the other side then set aside.
8. Your broth should be warm by now. Add the saffron, then turn the heat to low and allow to steep.
9. Drain excess fat from the pot (especially if you cooked your chicken with the skin on).
Add the vegetables to the pot. use the moisture from the onions to scrape up any tasty stuck bits. Cook on medium heat for 2-3 minutes or until softened and the onions start turning translucent.
10. Add the tomatoes.
11. Once the tomatoes are bubbling, add the ground cumin.
12. Add the rice.
13. Stir the rice until it has absorbed the pan juices, about 3-5 minutes. Return the chicken to the pot.
14. Add the saffron broth, bay leaves and crumble in the yunnan pepper.
15. Bring to a boil. Then lower the heat to a low simmer and cover.
16. Cover and cook for 20-25 minutes. Then turn the heat off and allow to stand for 10 minutes.
17. Portion out and enjoy!