Chicken and rice stew

Name: Chicken and rice stew
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 410.00 g tomatoes; 30.00 ml olive oil or sunflower oil; 1.00 red pepper diced; 2.00 green pepper diced; 1.00 onion finely chopped; 250.00 ml long grain rice; 500.00 ml stock vegetable; 30.00 ml paprika; 3.00 garlic cloves, crushed; 1.00 kg chicken thighs and drumsticks

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

410.00 g	tomatoes
30.00 ml	olive oil — or sunflower oil
1.00	red pepper — diced
2.00	green pepper — diced
1.00	onion — finely chopped
250.00 ml	long grain rice
500.00 ml	stock — vegetable
30.00 ml	paprika
3.00	garlic — cloves, crushed
1.00 kg	chicken — thighs and drumsticks

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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.