Ingredients

• Rice Base:

• 1.5 cups white rice (thoroughly washed until water runs clear)

• 1.5 cups water

• ½ cup olive oil

• 1 onion, sliced into wedges

• 5 garlic cloves

• 5 garlic cloves

• 2 tbsp tomato paste

• 1 tsp sweet paprika

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp crushed dry chili (or to taste)

• Chicken Skewers:

• 800g boneless skinless chicken thighs (Pargiyot), cut into bite-sized pieces

• 2 tbsp olive oil

• 1 tsp sweet paprika

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp black pepper

• Drizzle of extra olive oil

• Equipment:

• 6–7 wooden skewers (5–6 chicken pieces per skewer)

Method

1. 01

   Wash Rice & Prep Pot: Rinse the white rice thoroughly until the water runs clear. Transfer the washed rice into a large oven-safe pot or baking dish.

2. 02

   Season Rice Base: Add sliced onion, whole garlic cloves, sweet paprika, cumin, salt, black pepper, chili flakes, tomato paste, olive oil, and water to the rice. Mix lightly and level out evenly.

3. 03

   Thread & Season Skewers: Thread chicken thigh pieces onto wooden skewers (about 5 to 6 pieces per skewer). Season skewers with sweet paprika, cumin, salt, black pepper, and olive oil, massaging well into the meat.

4. 04

   Assemble One-Pot Layer: Arrange chicken skewers across the top of the pot/baking pan so they rest directly over the rice layer.

5. 05

   Cover & Bake: Cover the pot/pan tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 35 minutes.