Paprika and Cumin Chicken with Rice

Instructions

1. 1

   Coarsely chop the tomatoes, finely chop the onion and mince the garlic. Cut the raw boneless, skinless chicken into 2.5 cm chunks.

2. 2

   Put the dry, uncooked rice, 600 ml water and 0.5 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, cover tightly and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes. Make the chicken and sauce while the rice heats, cooks and rests.

3. 3

   Season the chicken with 0.25 tsp salt and all the black pepper. Heat 1 tsp of the olive oil in a 30 cm sauté pan with at least 3-litre capacity over medium-high heat. Brown half the chicken for 3–4 minutes, turning occasionally, then transfer to a plate; it will not yet be cooked through. Repeat with another 1 tsp oil and the remaining chicken.

4. 4

   Reduce the pan to medium heat. Add the remaining 1 tsp oil and the onion, then cook for 4 minutes, stirring and loosening the browned bits. Add the garlic, paprika, cumin, oregano and red pepper flakes; stir for 30 seconds.

5. 5

   Add the tomatoes and the remaining 0.25 tsp salt. Cook uncovered over medium heat for 7 minutes, stirring occasionally and pressing the tomatoes with a spoon, until they release their juices and begin to form a thick sauce.

6. 6

   Return the chicken and all its accumulated juices to the sauce. Bring to a gentle simmer, reduce to medium-low and cook uncovered for 7–10 minutes, stirring occasionally, until a food thermometer inserted into the centre of the largest pieces reads at least 74°C/165°F.

7. 7

   Fluff the rested rice with a fork and divide between four plates. Spoon the chicken and tomato sauce over the rice.