Arroz con Pollo a la Argentina

Ingredients

Quantities are for one portion.

• 150 mlchicken stock
• 1 tspdried oregano
• 15 mlolive oil
• 1red bell pepper, diced
• salt and pepper to taste
• 1onion, diced
• 70 gwhite rice
• 1tomato, diced
• 150 gchicken thighs, boneless and skinless
• 1garlic clove, minced
• 1 tspsweet paprika

Method

1. Heat the olive oil in a wide pot. Aggressively season the chicken thighs with salt and pepper, then brown them on all sides. Remove and set aside.
2. In the same pot, cook the onion and bell pepper until soft. Drop in the garlic and cook briefly.
3. Stir in the paprika, oregano, and the diced tomato. Let the vegetables soften completely.
4. Add the dry rice into the pot, stirring well to toast slightly and coat with the juices.
5. Pour in the chicken stock and place the chicken back into the pot. Season with salt and pepper.
6. Bring everything to a simmer, then cover securely and turn the heat down to low.
7. Cook gently until the rice is perfectly tender and all the stock is absorbed. Serve hot.