Brown the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken, skin side down, and fry until lightly browned on both sides. Remove the chicken and set aside.
Cook onions and spices: In the same pot, add the onions and spices. Stir constantly, cooking until the onions become translucent and fragrant.
Add garlic: Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Return the chicken: Place the browned chicken back into the pot.
Add rice and stock: Spread the rinsed rice over the chicken. Pour in the chicken stock and gently stir to distribute the rice evenly without disturbing the chicken.
Add aromatics: Add the bay leaves and cinnamon to the pot.
Cook: Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer until the rice is fully cooked, about 15 minutes. Check occasionally and add more water or stock needed to ensure the rice doesn’t dry out.
Finish and serve: Remove from heat and discard the bay leaves . Garnish with fresh parsley and serve hot.
Directions
Brown the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken, skin side down, and fry until lightly browned on both sides. Remove the chicken and set aside.
Cook onions and spices: In the same pot, add the onions and spices. Stir constantly, cooking until the onions become translucent and fragrant.
Add garlic: Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Return the chicken: Place the browned chicken back into the pot.
Add rice and stock: Spread the rinsed rice over the chicken. Pour in the chicken stock and gently stir to distribute the rice evenly without disturbing the chicken.
Add aromatics: Add the bay leaves and cinnamon to the pot.
Cook: Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer until the rice is fully cooked, about 15 minutes. Check occasionally and add more water or stock needed to ensure the rice doesn’t dry out.
Finish and serve: Remove from heat and discard the bay leaves . Garnish with fresh parsley and serve hot.
