Grilled Chicken Skewers with Rice and Tomato Sauce

👨‍🍳 Method

For the Pan-Seared Cut

1. 1
   In a bowl, mix the olive oil, paprika, cumin, garlic, lemon juice, salt and black pepper and coat the chicken in the mixture.

   Bowl
2. 2
   Cover and marinate in the fridge 30 minutes at least.

   Refrigerator
3. 3
   Soak the wooden skewers in water while the chicken marinates.

   ⚙ SoakingBowlSkewers
4. 4
   Thread the chicken cubes onto the skewers, alternating with the red pepper and onion.

   Skewers
5. 5
   Heat a grill pan over high heat.

   ⚙ Greased Flat PanStoveGrill pan
6. 6
   Grill the skewers 3–4 minutes per side, until the chicken is golden and cooked through.

   Stove

To assemble

1. 7
   In a pot, bring the water and salt to a boil, add the rice and stir once.

   StovePot
2. 8
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 9
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 10
   Gently fluff with a fork and serve with the skewers and the tomato sauce.