Chicken Rice Skillet

Ingredients

• 4 chicken thighs
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 250 g pearl onions
• 2 Garlic cloves
• 250 g brown rice
• 800 ml poultry broth
• 2 bell peppers (yellow and red)
• 200 g peas (fresh or frozen)
• 1 bay leaf

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Rinse the chicken thighs, pat dry, and split each at the joint into upper and lower parts. Season with salt and pepper, then brown in a roasting dish or similar oven-safe pan using 2 tbsp oil until golden all around.

3. 3.

   While cooking, peel and cut the pearl onions into halves; peel and finely chop the garlic. Remove the chicken from the pan and sauté the onions and garlic in the remaining oil until translucent. Add the rice, stir briefly, season with salt and pepper, then pour in the broth. Dice the bell peppers, add peas and the chicken pieces to the rice mixture, place the bay leaf on top, and bake for about 40 minutes until tender. If needed, add more broth.

4. 4.

   Before serving, remove the bay leaf and taste to adjust seasoning.