Directions

1. Step

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and place onion, bell pepper, green chilies, and garlic. Drizzle olive oil and roast until soft and slightly charred.

2. Step

Transfer roasted veggies to a food processor with oregano, smoked paprika, black pepper, vinegar, and lemon juice. Blend until smooth. Reserve 2 tablespoons of the sauce.

3. Step

In a large pot, heat vegetable oil. Add remaining sauce, tomato paste, and bay leaves. Sauté briefly. Add chicken and 1 tsp salt, coat well. Pour in hot water to partially submerge the chicken. Cover and cook over medium heat for 40 minutes.

4. Step

Remove chicken and keep covered. In the same pot, add soaked rice, ½ tsp salt, and more water if needed (1.5 cups liquid per cup of rice). Cover and cook on medium until water is absorbed. Then reduce heat and cook for 20 minutes. Remove bay leaves.