Delicious Iraqi Red Rice with Chicken | Tomato Rice Recipe| تمن احمر و دجاج

Marinate the chicken for at least half an hour with Arabic spices, salt, and turmeric.

In a non-stick saucepan, heat oil and add the diced onion, cooking until translucent.

Add the diced tomato and tomato paste, stirring to combine.

Add the marinated chicken to the pan and cook until lightly browned.

Add the soaked basmati rice and chicken stock (or water) to the pan.

Season with salt to taste for the rice.

Bring to a simmer, cover, and cook for 20 minutes until the rice is done.

Garnish with parsley before serving.

Equipment Needed

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