Chicken with rice in Spanish

Chicken with rice in Spanish

Ingredients

• Chicken legs 750 g
• Onions 1 piece
• Garlic 2 g
• Red bell pepper 1 piece
• Long grain rice 200 g
• Frozen green peas 150 g
• Lemon zest⅓ pieces
• Olives stuffed with lemon 60 g
• Cilantro5 stems
• Ground red pepper
• Vegetable oil 1 tablespoon
• Dried oregano pinch

Directions

1. Peel and chop the onion. Wash the pepper, cut in half and core, cut the pulp into half rings. Chop the olives and cilantro. Peel the garlic and chop finely with a knife.
2. Heat vegetable oil in a saucepan with a thick bottom, put chicken thighs, sprinkle with ground red pepper and fry for 6 minutes on each side, until golden brown. Transfer to a plate.
3. Place the onion and chopped red pepper in the same saucepan, sprinkle with garlic (or garlic seasoning) and fry, stirring occasionally, for 5 minutes.
4. Rinse the rice, add to the saucepan. Fry everything together, stirring occasionally, for 1 minute. Pour in 450 ml of water, add lemon zest and oregano.
5. Place the thighs in a saucepan with the rice. Bring to a boil over high heat. Reduce heat, cover pan and cook for 20 minutes.
6. Add the peas. Warm up for 3 minutes, remove from the stove and leave for 5 minutes. Arrange on plates, sprinkle with olives and cilantro.
7. Serve with lemon slices.