Ingredients:
1 1/3 kg chicken, cut into pieces
2 tablespoons flour
salt and pepper
3 tablespoons olive oil
1 onions, cut into rings
1 green peppers, slit
1 red peppers, slit
1 garlic, pressed
150 g chorizo sausage, slit
1 tablespoon tomato puree
200 g long grain rice
450 ml chicken broth
chilies
thyme
120 g ham, cut into cubes
olives
parsley
Directions:
Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
Add ham, olives and the parsley, let it simmer another 5 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.