If You Cook This Smoked Chicken and Rice, You'll THANK YOU

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat, while drumsticks are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is budget-friendly.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika has fewer calories, while sweet paprika is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more cost-effective.

Make Baku sauce by blending 3 tomatoes, 1-2 green chilies, 3 cloves of garlic, 1 teaspoon hot chili flakes, and 2-3 tablespoons lemon juice until finely chopped.

Marinate chicken with saffron, salt, ground cardamom, white pepper, turmeric, and ground clove for at least 30 minutes or overnight in a brine of saffron liquid and 2 liters of water.

Wash 3 cups of Iranian basmati rice thoroughly until the water runs clear.

Dice a red onion and heat 1 tablespoon of vegetable oil in a pot over medium heat, adding the onion and cooking until translucent.

Add whole spices (cardamom pods, cinnamon stick, cloves, black limes, and green chilies) to the onions and fry for a couple of minutes.

Add the washed rice and 2.25 teaspoons of salt, followed by 600 milliliters of chicken stock, and mix well.

Place the marinated chicken on top of the rice, cover with foil, and seal.

Preheat the oven to 180 degrees Celsius and cook for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level: