A traditional latin american dish, it’s very simple and a cracker mid-week tasty dinner which is even better for leftovers lunch the next day! I added celery and carrot to make it go a little further. I didn’t have oregano so I used thyme – and I also added cumin. Worked well.
3 tbspn olive oil
1 chicken, cut into pieces (or 1kg thighs), works best on the bone and with skin-on
1/2 cup flour
salt & pepper
2 tbspn olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups of medium/long grain rice
3 cups chicken stock
1 heaped teaspoon tomato paste or 1 cup diced fresh/cooked tomatoes, strained
pinch of oregano
1 tsp salt
In a bowl, mix stock, tomato, oregano, salt & pepper. Set aside for use later.
In a bowl or plastic bag, mix flour, paprika, salt & pepper.
Dredge the chicken pieces in the flour.
Heat 3 tbspn oil in a skillet that has a lid (an enamel casserole dish is ideal) on medium high heat.
Shake excess flour off the chicken and drop into the pan.
Cook on each side just enough to brown the skin.
Remove from pan and set aside.
Throw the rice into the pan. Add a little more oil if necessary.
Stir to coat the rice in the oil.
Allow to brown a little. Stir again. Brown again. Not burnt, just a little golden.
Add the onion and garlic (and any other veges you want).
Stir constantly until the onions have softened.
Place the chicken pieces, skin side up, on top of the rice.
Pour the stock mixture that you made earlier, over the top of the rice & chicken.
Bring to a simmer, reduce heat to low and cover.
Cook for 20-25 minutes – till the rice and chicken are cooked.
Sprinkle in a handful of frozen peas.
Cook through for a minute or so till the peas are cooked.
Add salt and pepper.
I also gave it a squeeze of lemon juice and a good sprinkling of freshly chopped parsley.