Poulet Basquaise with Rice

Ingredients

Quantities are for one portion.

• 1green bell pepper, sliced
• 50 mlwhite wine
• 15 mlolive oil
• 1red bell pepper, sliced
• salt and pepper to taste
• 1onion, sliced
• 70 gwhite rice
• 150 gcanned diced tomatoes
• 1 tspsmoked paprika
• 150 gchicken thighs, bone-in
• 2garlic cloves, minced

Method

1. Cook the dry white rice in salted water until soft, then set aside to keep warm.
2. Season the chicken thighs with salt, pepper, and smoked paprika.
3. Heat the olive oil in a heavy pan and brown the chicken on all sides. Remove and set aside.
4. In the same pan, cook the sliced onion and bell peppers until they soften and slightly char. Stir in the minced garlic.
5. Pour in the white wine to deglaze the pan, scraping any flavor from the bottom, then add the diced tomatoes.
6. Nestle the chicken back into the pepper and tomato sauce. Cover and simmer over low heat until the chicken is cooked through and tender.
7. Serve the savory chicken and rich pepper sauce generously over the white rice.