Chicken, goat, and lamb are the staple meats in Yemen.
They are eaten more often than beef.
This dish can be also made with other mentioned types of proteins.
YEMENI CHICKEN AND RICE
You will need:
4 chicken legs (or whole chicken, cut into quarters)
4 cups of chicken broth (or 4 cups of water)
4 cups of Basmati rice ( washed well and drained)
2 bell peppers (different colors) (cut into small cubes)
2 zucchinis (cut into cubes)
3 roma tomatoes (cut into cubes)
1 large onion (cut into cubes)
5 cloves garlic (minced)
Chicken Marinade:
1 tsp ground cumin
1 tsp ground coriander
1 tsp Hungarian paprika
½ tsp Aleppo pepper(or Cayenne pepper)
1 tsp Persian lime zest (dried or fresh)
1 tbsp Kosher salt
1 tsp black pepper
2 tbsp white vinegar
2 tablespoons of Extra Virgin Olive Oil to drizzle over chicken
Vegetable Spices:
2-3 bay leaves
2 dry or fresh chili peppers
1 tsp cumin seeds
1 tbsp Kosher salt
1 tsp black pepper
Rice Spices:
Pinch of Saffron flowers
1 tsp cumin seeds
1 tsp salt
1 tbsp liquid Saffron ( 1 part Saffron flowers to 2 parts warm water)
First time bake at 450°F(220°C) for 45 minutes : vegetables, chicken stock and marinated chicken, covered with parchment paper and aluminum foil.
Second time bake at 400°F(200°C) for 45 minutes: vegetables, rice and chicken.
Enjoy!
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