This colourful chicken and rice dish from Latin America is cooked and served in one pot.
The recipe is adapted from 1000 Recipes by DK.
Ingredients:
6-8 chicken thighs
1 big onion, finely sliced
1 green + 1 red pepper deseeded and chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 bay leaf
230 g can chopped tomatoes
1 tsp thyme leaves
1 tsp dried oregano
175 g long-grain rice
pinch of saffron threads
750 ml chicken stock
2 tbsp tomato puree
juice of 1/2 lemon
100 frozen peas
season to taste
Method:
Heat some oil in a deep frying pan or wok, and fry the chicken thighs over high heat, turning frequently, until evenly browned.
Remove from the pan, drain, and set aside.
Reduce the heat and fry the onion and garlic until softened.
Add the chopped peppers and fry for 5 minutes, or until they start to soften.
Add the paprika, bay leaf, tomatoes, thyme and oregano.
Stir in the rice, fry for 1-2 minutes, stirring constantly.
Crumble in the saffron, add the stock, peas, tomato puree and lemon juice, season to taste with salt and pepper.
Return the chicken thighs to the pan, pushing them down into the rice, cover and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed the cooking liquid.
Remove from heat, stir and serve hot, straight from the pan.
Bon Appetit!
