Vegetable Rice with Chicken

Ingredients

• 4 chicken thighs
• 4 tbsp olive oil
• Salt
• Pepper
• 1 onion
• 1 Carrot
• 1 red bell pepper
• 60 g green olives (optional stuffed)
• 250 g long-grain rice
• 500 ml vegetable broth
• 1 tsp ground saffron
• 100 g peas
• 2 tbsp freshly chopped coriander

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Rinse the chicken, pat dry and split each thigh at the joint. Brush with a little oil, season with salt and pepper, and place on a parchment-lined baking sheet. Bake in the oven for about 25 minutes until golden brown, turning occasionally.

3. 3.

   Peel and dice the onion and carrot. Sauté briefly in the remaining oil. Wash, halve, deseed, and dice the bell pepper. Halve the olives and mix them with the pepper and rice into the vegetables. Pour in the broth, season with saffron, salt, and pepper, cover, and simmer gently for about 20 minutes. Add peas during the last 5 minutes. Taste and adjust seasoning. Plate the chicken pieces over the vegetable rice and garnish with coriander.

4. 4.

   Serve hot.