Spanish Chicken Rice

Ingredients

1 1/2 to 2 small chicken legs

200g Spanish short grain rice

500ml boiling chicken stock

2 or 3 tomatoes

1 smallish onion

1/2 smallish green pepper

40g peas

2 cloves of garlic

100ml olive oil

Salt to taste

Directions

1. Chop the chicken into chunks and fry in olive oil in a pan until nicely browned. Then, remove the chicken and set aside.

Dice the onion and green pepper. Add the onion to the oil and cook for a minute, then add the green pepper and continue to cook on low heat for 20 minutes.

With about 5 minutes left of cooking the vegetables, add finely chopped garlic to the pan.

Grate the tomatoes into a pulp and add to the pan. Cook down until the mixture is thick and darkens. Add a splash of water occasionally to prevent burning.

Return the chicken to the pan and cook for a few minutes. Then, add the rice and stir continuously for 1-2 minutes.

Pour over the boiling chicken broth, check and adjust the seasoning with salt if needed. Cook on high heat for 10 minutes.

Add peas and reduce the heat to a gentle simmer. Continue cooking for 6 minutes.

Remove the pan from the heat and let it rest covered with a tea towel for 5 minutes before serving.