Chicken Edam with Al-Shalan Rice

Chicken Method: Sauté the onion with oil, bell pepper, and carrot over medium heat. Add the pepper paste and stir until the onion, carrot, and bell pepper soften. Transfer the mixture to a blender and blend until smooth. In the same pot, add the chicken and stir well. Add the spices, soy sauce, tomato paste, and chicken stock cube. Pour in a small amount of water, stir, then let the chicken cook over medium to low heat, stirring occasionally, until the chicken is fully cooked. Rice Method: In a pot, add the butter, oil, and salt, and stir briefly. Drain the rice, add it to the pot, then add 2 cups of water for every 1 cup of Alshalan rice. Once the rice absorbs the water, reduce the heat and let it cook on low heat for 20–25 minutes. Serve the rice, garnish the stew with parsley, and serve. Enjoy your meal.