RCI-MT.004.0771.001
Sticky Chicken
Sticky Chicken from the Recidemia collection
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- chicken cut up or the equivalent chicken parts1 unitskin on. (do not use boneless chicken)
- onion peeled and chopped1 large
- of raw white rice2 cupswashed in cold water and slightly drained
- heaping tbsp of Hungarian paprika1 unit
- 1½ tsp
- green or banana pepper chopped1 small
- 1 unit
- 1½ cups
- peeled and seeded fresh tomatoes chopped6 unit
Method
1
Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add the chicken parts skin-side down and brown them on all sides, working in batches if necessary to avoid crowding. Transfer the browned chicken to a plate.
10 minutes
3
Add the chopped onion to the remaining lard in the pot and sauté until softened and translucent, about 5 minutes.
4
Stir in the Hungarian paprika and cook for 1 minute, stirring constantly to prevent burning and to bloom the spice.
5
Add the washed rice to the pot and stir continuously until each grain is well coated with the paprika-lard mixture, about 2-3 minutes.
6
Pour in the water and bring to a boil, scraping up any browned bits from the bottom of the pot.
7
Nestle the browned chicken pieces back into the pot among the rice, then add the chopped pepper, bay leaf, and salt.
8
Add the chopped tomatoes on top, then reduce heat to low, cover the pot tightly, and simmer for 30-35 minutes until the rice is tender, the chicken is cooked through, and the liquid is mostly absorbed.
33 minutes
9
Remove from heat and let rest covered for 5 minutes, then serve directly from the pot or transfer to a serving dish.