Chicken and rice stew

Name: Chicken and rice stew
Yield: 6 servings
Cuisine: African
Ingredients: 30.00 ml olive oil or sunflower oil; 1.00 kg chicken thighs and drumsticks; 1.00 onion; 2.00 green pepper; 1.00 red pepper; 30.00 ml paprika; 250.00 ml rice long-grain; 2.00 tomatoes; 500.00 ml stock vegetable; 3.00 garlic cloves

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

30.00 ml	olive oil — or sunflower oil
1.00 kg	chicken — thighs and drumsticks
1.00	onion
2.00	green pepper
1.00	red pepper
30.00 ml	paprika
250.00 ml	rice — long-grain
2.00	tomatoes
500.00 ml	stock — vegetable
3.00	garlic — cloves

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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.