Algerian Rice with Vegetables and Chicken (Riz Djej)
Ah, this Algerian rice with vegetables and chicken takes me straight back to my grandmother's table in Algiers. In Algeria, rice is often prepared this generous way, with a touch of cinnamon that clearly sets it apart from Moroccan couscous, which is more spiced with ras el hanout. Typical Algerian spices like cumin and paprika shine here in a fragrant broth. It's a complete, comforting dish, perfect for a family dinner. You'll love how the rice absorbs all the juices.
Ingredients
- Chicken (thighs or breast)600 g
- Long grain rice300 g
- Onion2 medium
- Carrots2
- Zucchini1
- Potatoes2
- Tomato paste2 tablespoons
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Salt1 teaspoon
- Black pepper½ teaspoon
- Cinnamon stick1
- Water750 ml
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add the chicken pieces and brown on all sides (about 5 minutes). Remove and set aside.
- 2
In the same pot, sauté the chopped onion until translucent. Add the tomato paste, cumin, paprika, salt, pepper, and cinnamon. Mix well for 1 minute.
- 3
Return the chicken to the pot, add the sliced carrots, diced zucchini, and cubed potatoes. Pour in the water, bring to a boil, then cover and simmer on low heat for 20 minutes.
- 4
Remove the chicken and vegetables with a slotted spoon and keep warm. Add the rice to the remaining broth, cover, and cook on low heat for 15 minutes until liquid is fully absorbed.
- 5
Serve the rice on a large platter, top with the chicken and vegetables. Drizzle with olive oil and sprinkle with extra cumin if desired.
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