Stewed Rice with Chicken
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken thigh
- salt
- peppers
- 3 Tbsps olive oil
- 2 onions
- 2 garlic cloves
- 2 Red Bell pepper
- 100 grams Pancetta (smoked)
- 80 grams green Olives (pitted)
- 300 grams Long grain rice
- 600 milliliters Vegetable broth
- ¼ tsp Saffron (ground)
- 1 splash lemon juice
Preparation steps
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Rinse chicken, pat dry and divide drumsticks and thighs at the joint. Season with salt and pepper. Heat 2 tablespoons of oil in a clay pot and browm chicken for about 2 minutes per side. Remove from the pot.
3.
Peel onions and garlic and dice finely. Rinse and halve bell peppers, remove seeds and ribs and cut into small cubes. Dice bacon finely. Saute bacon in remaining oil in the pot. Add prepared vegetables and saute for 1-2 minutes. Add well-drained olives and rice, mix well. Add broth, sprinkle with saffron and season with salt and pepper, return chicken to the pot. Cook, covered, in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
4.
Season with salt, pepper and lemon juice and serve in the pot.
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