For the chicken:

  • 1 Nutrave chicken (quartered)
  • 1 large finely chopped onion
  • 1 onion cut into rings
  • 4 French onions (if not, shallots)
  • 1 clove of garlic
  • 400 g of chopped tomato
  • Salt
  • Pepper
  • Cumin (the tip of a teaspoon)
  • 1 teaspoon of curry
  • 1 cinnamon stick
  • 6 cardamom seeds
  • 6 cloves
  • 1 chilli
  • 2 teaspoons of turmeric
  • Half a natural yogurt
  • Oil

For the rice:

  • 2 cups of rice (special rice for salads and garnish)
  • 1 finely chopped onion
  • Half a cinnamon stick
  • 1 teaspoon of peppercorns
  • 5 cardamom seeds
  • 10 cloves
  • 2 chopped bay leaves
  • Salt
  • Oil


Fry the finely chopped onion and garlic. When brown, add a tablespoon of water and leave to evaporate.

Add the turmeric and stir. Add another tablespoon of water and leave to evaporate (the water is added to bring out the flavour of the spices).

Add the chicken and sauté. Add another tablespoon of water and wait. Add the salt, the spices and another tablespoon of water. Add the tomato and wait for 5 minutes. Then add the onion cut into rings and the shallots.

After 5 minutes, add another tablespoon of water and half a yogurt. Leave on a low heat and cover.

Add curry before it has finished cooking (first a teaspoon and then taste). After tasting, add spices if necessary. Preparation of the rice. Sauté the onion and add the spices.

Add the rice and sauté. Add boiling water or stock until covering 1 cm above the rice. Cover and do not stir. Leave on a medium heat until there is no more water.

Note: To accompany we can make an adaptation of “coquetes fregides”, a type of fried pancakes that are truly delicious!


  • 100 g of self-raising flour and a teaspoon of oil
  • A teaspoon of curry (the tip of a teaspoon)
  • Salt
  • Cumin (the tip of a teaspoon)
  • 1/2 glass of water
  • Oil (to fry the pancakes)


The pancakes are made like pizza dough. Mix all the ingredients in a bowl and knead until forming a uniform ball. Leave to stand for half an hour. Make four small balls, flattening them into a thick pancake shape and sprinkle on a little curry and cumin (besides that already added to the flour).  Fry and leave to cool on absorbent paper.

Recipe sent by Bruno Ruiz Lafuente from the blog Lafuente de recetas