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Equipment

  • 1 Wide big pot with lid
  • 1 Large plate or a bowl

Ingredients
  

  • 4 Chicken thighs Bone-in and skin-on
  • 1 Large Onion
  • 3 cloves Garlic
  • 1 Bell pepper Any color
  • 2 Carrots Optional
  • 2 Tomatoes Ripe
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • 150 ml Tomato paste
  • 1 1/4 cup Broth (Chicken) or water
  • 1 cup Rice

Instructions
 

  • Warm some oil in a wide pot.
  • Fry the chicken on both sides until golden. Place the cooked meat on a plate.
    4 Chicken thighs
  • While the chicken is frying, chop the onions to large pieces.
    1 Large Onion
  • Lower the heat to medium-low. Add the onion and stir occasionally. Fry until transparent. Be carful not to burn it.
  • Cut the garlic into halves or slices and add to the pot.
    3 cloves Garlic
  • Cut the pepper into cubes and add to the pot.
    1 Bell pepper
  • If you want to add carrots, cut them into cubes, thin slices or shredded, and add to the pot.
    2 Carrots
  • Cut the tomatoes into cubes and add to the pot.
    2 Tomatoes
  • Cook for 5 minutes on medium-low heat, and mix occasionally. You'll see the tomatoes juice coming out.
  • Add the chicken. Wash the plate and get it ready to be used again.
    4 Chicken thighs
  • Add the spices.
    1 tsp Black pepper, 1 tsp Salt, 1 tsp Paprika
  • Mix the tomatoes sauce with the liquids and add to the pot. You can mix them before adding them or add directly to the pot and mix there. Just make sure not to have a lamp of sauce only in one place.
    150 ml Tomato paste, 1 1/4 cup Broth (Chicken)
  • On high heat, bring to boil. Then, lower to low heat and cook for 1 hour.
  • When the chicken is very soft, take it out and place on a plate.
  • Taste and add spices to the sauce if needed.
  • [Check notes for adding potatoes]
  • Turn the heat to high. Add the rice, mix, and bring to boil.
    1 cup Rice
  • When boil strong, lower the heat to very low. Cook for 20 minutes until the rice is soft. Try not to open the lid too often.
  • Add the chicken on top of the rice. Let cook on low for another 10 minutes or so and turn off the heat.
  • Leave it to rest for about 10 minutes before serving.

Notes

Be sure to put a lot of flavoring in the sauce. You can add a tiny amount of cayenne pepper for spiciness. But add very little because it is very strong.
Adding potatoes:
You can add 1 or 2 potatoes after taking the chicken out and before adding the rice. Cut the potatoes into slices, and put them in the sauce. Spread them at the bottom of the pot as much as you can.
Let the sauce boil, then lower the heat to low and cook for 10 minutes.
Add the rice, boil, and then cook for another 20 minutes on very low heat. It is okay if the potatoes would get burned a little.