How to Make Mexican Chicken

Ingredients

• 1½ kg chicken thighs
• or
• a whole chicken, cut up.
• 3 onions, sliced
• 5 garlic cloves, minced
• 1 green pepper
• 1 red pepper
• 1 green hot pepper 4
• 4 tomatoes, peeled and cut into large pieces
• 1 tablespoon tomato paste
• 2 cups tomato juice
• Half a bunch cilantro, finely chopped
• Half a bunch parsley, finely chopped
• Salt
• 1/2 teaspoon sweet spice (baharat)
• 1/2 teaspoon black pepper
• Plenty of vegetable oil for frying the chicken.
• 1 tablespoon red pepper paste (dibs)
• Ingredients and method for saffron rice:

Method

1. Heat the oil well and fry the chicken over medium heat until cooked.
2. Set the fried chicken aside, and in another pot use a little of the frying oil to sauté the onions and garlic, then add the remaining ingredients in batches...
3. Let the ingredients blend well and come together, then add the spices and finally the chicken.
4. Serve the Mexican chicken alongside the saffron rice.
5. Fry 2 dried onions, finely chopped, until the onions soften and turn golden.
6. Add 2 carrots, diced into small cubes, and 1 cup fresh or frozen peas, and mix well.
7. Add 1 teaspoon saffron after crushing it slightly and soaking it in water for a few minutes. Pour the chicken stock over the vegetables and let the mixture cook for about 10 minutes, then add 2 cups of rice.
   Timers: 10 min
8. Cook the rice in the traditional way until the water evaporates and it is well cooked.