Spicy Tomato Chicken with Rice

1.Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice and 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until fluffy.

2.While the rice cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with half of the salt and pepper, then sear them in the skillet until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.

3.In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, red chili flakes, smoked paprika, and oregano, cooking for 1 minute until fragrant.

4.Stir in the tomato paste and the can of chopped tomatoes. Bring the sauce to a gentle simmer, then return the chicken to the pan.

5.Reduce heat to medium-low and simmer the chicken in the sauce for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with the remaining salt and pepper to taste.

6.Fluff the rice with a fork and serve the spicy tomato chicken over a generous bed of rice. Garnish with fresh parsley before serving.