Chicken on Rice
This recipe is one of the favorites in my family. It is simple and delicios
​
2 medium size whole chickens
2 cups long grain rice
1 white onion
10 cloves garlic
sweet paprika
thyme
salt
pepper
olive oil
Preparation time: 2 hrs.
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
Dice the onion thinly.
Heat a sauce pot on medium heat.
Add 4 tbsps. olive oil and sauté the onion until it is translucent.
Add the rice, 1 tbsp. chicken stock powder (or 1 tsp. salt) and 1 tsp. turmeric, mix well and add 4 cups boiling water.
Reduce the heat to low and cover with a lid.
After 5 mins. add 7 whole garlic cloves (peeled) and continue cooking covered until almost ready (al dente).
Meantime in a large bowl mix 1 cup olive oil with 1 tbsp. paprika, 1 tsp. thyme, 1 tsp. black pepper and 1 tsp. salt. Mince the remaining garlic cloves and add to the mixture.
Cut the chickens open on the breast side and put them in the bowl. Make sure they are covered with the spiced oil from all sides.
Preheat the oven to 200°C (390°F). Line a baking pan with baking paper.
Pile up the rice in the pan. Open the chickens flat over the rice pile so the rice is covered with the chickens. Put in the oven. After 15 mins reduce the heat to 170°C (340°F).
Continue cooking until the chicken meat is tender (about 1 hr. more). The juices from the chicken will absorb in the rice and will give it an unforgettable taste.