Rice skillet with vegetables and chicken

Ingredients

• 4 chicken thighs (separated at the upper knee joint)
• 400 g rice
• 200 g frozen peas
• 1 red bell pepper
• 2 tbsp oil
• 1 onion, diced
• 600 ml Poultry broth
• 1 tbsp paprika powder
• Salt
• pepper, freshly ground

Instructions

1. 1.

   Wash the pepper, halve it, remove seeds and dice. Thaw the peas.

2. 2.

   Sauté the onion in hot oil in an ovenproof skillet, add the rice, sauté together and pour in the poultry broth. Season with salt and pepper and place the chicken thighs on top. Cover and simmer for about 30 minutes over low heat, stirring occasionally. Then add the peas and pepper, sprinkle the thighs with pepper, paprika, salt and pepper. Leave uncovered in a preheated oven at 180°C for about 10 minutes to brown. The rice should have absorbed the liquid; if not, add a little more water.

3. 3.

   Finally season to taste and serve directly from the skillet.