Chicken and rice stew

Recipe from: 7/1/2006 12:00:00 AM
chicken stew

Ingredients 10
Servings 4
Time

Ingredients

  • 410
    g
    2 cans diced tomatoes
  • 3
    cloves garlic, crushed
  • 30
    ml
    paprika
  • 500
    ml
    vegetable stock
  • 250
    ml
    long ? grain rice
  • 1
    onion finely, chopped
  • 2
    green peppers, diced
  • 1
    red pepper, diced
  • 30
    ml
    olive or sunflower oil
  • 1
    kg
    chicken thighs and drumsticks
 

Method

 
Heat oil in a large saucepan, add chicken pieces and brown well.Remove chicken and drain onpaper towel. Add onion and peppers and cook for about 3 to 4 minutes, or until soft. Add garlic, paprika and rice, and cook for a further 1 minute.
Add tomatoes and vegetable stock (scraping any browned bits off bottom of the pan) and bring to the boil. Reduce heat and simmer, covered, for 50 minutes, stirring occasionally toprevent sticking. Adjust seasoning to taste. Serve hot.
 

Read more on: poultry  |  stew  |  roast
 

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