Paprika Chicken & Rice

• Chicken thigh(600 g)
• Steamed Rice(300 g)
• Onion(1)
• Garlic(3 cloves)
• Peas(150 g)
• Tomato paste(1 tbsp)
• Chicken Broth(750 ml)
• Olive oil(1 tbsp)
• Paprika(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(10 g)optional
• Lemon(1)optional

Method

1. 1

   Cut {Chicken thigh} into bite-size pieces. Finely chop {Onion}, mince {Garlic}, and roughly chop {Fresh parsley} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large deep pan or pot over medium-high heat. Add the {Chicken thigh}, {Onion}, {Salt}, and {Black pepper}, then cook until the chicken is lightly golden in spots and the onion has softened.

   ~7 min

3. 3

   Stir in the {Garlic}, {Paprika}, {Dried Oregano}, and {Tomato paste}. Cook, stirring, until fragrant and the tomato paste darkens slightly.

   ~2 min

4. 4

   Add the {White rice} and stir well so the grains are coated. Pour in the {Chicken Stock}, bring to a gentle boil, then reduce the heat, cover, and simmer until the rice is tender and most of the liquid is absorbed.

   ~18 min

5. 5

   Stir in the {Peas}, cover again, and cook until heated through. Fluff the rice, then finish with {Fresh parsley} and a squeeze of {Lemon} if using.

   ~2 min

6. 6

   Spoon into bowls and serve hot.