Chicken and rice stew

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

Ingredients 10
Servings 6
Time

Ingredients

  • 30
    ml
    olive or sunflower oil
  • 1
    kg
    chicken thighs and drumsticks
  • 1
    onion
  • 2
    green peppers
  • 1
    red pepper
  • 30
    ml
    paprika
  • 250
    ml
    long-grain rice
  • 2
    tomatoes
  • 500
    ml
    vegetable stocks
  • 3
    garlic
 

Method

 

Heat oil in a large saucepan, add chicken pieces and brown well. Remove chicken and drain on paper towel.
Add onion and peppers and cook for about three to four minutes, or until soft. Add garlic, paprika and rice, and cook for a further one 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 fifty minutes, stirring occasionally to prevent sticking.
Adjust seasoning to taste. Serve hot.

 

Read more on: poultry  |  stew  |  deep-fry  |  slow cook
 

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