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Spicy Tomato Rice with Roasted Chicken and Fried Bananas Recipe

Spicy Tomato Rice with Roasted Chicken and Fried Bananas recipe


This dish is a colorful rice meal with spicy tomato sauce, roasted chicken, and sweet fried bananas. You cook rice with tomatoes and spices, roast chicken with herbs, and fry bananas until they're golden. It's a fun meal with lots of flavors!


4 Chicken Drumsticks
2 tsp Minced Garlic
1 Medium Onion, chopped
1 Chicken Stock Cube
1 tsp Grated Ginger
1 tsp Dried Thyme
500 g Long Grain Rice
400 g Canned Tomato Sauce
100 g Frozen Peas
2 tbsp Vegetable Oil
1 Medium Onion, diced
1 tbsp Tomato Paste
2 Medium Carrots, diced
1 Yellow Bell Pepper, chopped
1 Habanero Pepper, minced
1 Bunch Fresh Cilantro, chopped
120 g Panko Breadcrumbs
2 Ripe Bananas
1/2 tsp Paprika
1/2 tsp Ground Ginger
200 ml Vegetable Oil for frying


Start by making the chicken stock. In a blender, combine the dried thyme, half of the chopped medium onion, 1 tsp minced garlic, grated ginger, and 200ml of water. Blend until smooth.
Place the chicken drumsticks in a pot and pour the blended mixture over them. Season with salt, paprika, and crumble the chicken stock cube on top. Simmer on low heat for 20 minutes, then remove the chicken and set aside, keeping the stock.
Preheat your oven to 200°C (392°F).
For the roasted chicken, mix together the panko breadcrumbs, remaining minced garlic, and half of the chopped cilantro. Coat the chicken drumsticks with this mixture and place them on a baking tray. Roast in the oven for 30 minutes until golden and cooked through.
To prepare the tomato rice, heat 2 tbsp of vegetable oil in a large pot. Add the diced onion and cook until soft. Stir in the tomato paste and cook for another minute.
Pour in the canned tomato sauce and habanero pepper to the pot. Cook for 5 minutes, then add the reserved chicken stock and bring to a simmer.
Rinse the long grain rice under cold water and add it to the pot along with the diced carrots and frozen peas. Cover and cook on medium heat for 20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, peel the bananas and cut them into slices. Heat 200 ml of vegetable oil in a frying pan over medium heat. Season the banana slices with ground ginger. Fry the bananas until they are golden brown, then remove and drain on paper towels.
Serve the spicy tomato rice with a roasted chicken drumstick on top and fried bananas on the side. Garnish with the remaining chopped cilantro.

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