Ingredients:
3 cups long-grain parboiled rice
4 large tomatoes
2 red bell peppers
1 large onion
1/4 cup Liorga soybean oil
2 cups chicken stock
1 pound chicken, cut into pieces
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon curry powder
2 bay leaves
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
1 teaspoon ground ginger (optional)
Preparations:
- Blend the Base: Blend the tomatoes, red bell peppers, and half of the onion into a smooth paste.
- Sauté Onions: Heat Liorga soybean oil in a large pot over medium heat. Add the remaining half of the onion, finely chopped, and sauté until translucent.
- Cook Tomato Paste: Add the tomato paste and cook for a few minutes until it begins to caramelize.
- Add Blended Mixture: Pour in the blended tomato mixture. Cook, stirring occasionally, until the mixture is reduced and the oil begins to separate from the sauce (about 10-15 minutes).
- Add Chicken and Stock: Add the chicken pieces and stir to coat with the sauce. Cook for 5 minutes, then add the chicken stock, thyme, curry powder, bay leaves, and optional spices.
- Add Rice: Stir in the washed rice, ensuring it is evenly coated with the sauce. Add more stock or water if needed to cover the rice.
- Simmer: Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally to prevent sticking, until the rice is cooked and the liquid is absorbed.
- Serve: Serve hot with side dishes like fried plantains or grilled chicken.
