Rice skillet with chicken

Ingredients

• 1 small roast chicken
• 2 onions
• Paprika bell peppers (one red, one green)
• 100 g mushrooms
• 200 g Green beans
• 3 tbsp oil
• 200 g long-grain rice (parboiled)
• 3 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp chopped thyme leaves
• Salt
• 600 ml Meat broth
• 80 g green olives

Instructions

1. 1.

   Separate the chicken into drumsticks and breast fillets. Cut the drumsticks at the joint. Halve or third the breast fillets. Peel and finely chop the onions. Wash, trim, halve, seed, remove white membranes from the peppers and dice them. Clean and slice the mushrooms.

2. 2.

   Wash, trim the beans, boil in salted water for about 10 minutes, drain, rinse with cold water and set aside.

3. 3.

   Heat oil in a large skillet, brown the chicken pieces. Add onions and sauté briefly. Stir in rice and cook until translucent. Mix in peppers, mushrooms, and tomato paste; sauté briefly. Season with chili powder, thyme, and salt. Pour in broth, bring to a boil, reduce heat and simmer for about 20–30 minutes. Then add beans and olives, taste, and serve.