There was a time when I was so hooked on this one dish Portuguese chicken recipe, that we ate it each week. It is dead easy and very quick, but still very hearty. I'm sure you can add mushrooms or green peas, but I like it as is, with only a green salad on the side.
8 chicken thighs or 10 drumsticks
salt, black pepper and smoked paprika
1 large onion, sliced
1 cup rice
1 cup rice
2 1/2 cups chicken stock
juice and zest of 1 lemon
handful of olives, pitted and halved and Italian parsley, to serve
Season the chicken generously with salt, pepper and smoked paprika. Heat some oil in a deep frying pan or shallow casserole and saute the onions until soft. Add the chicken, skin side down, and fry until nicely browned; turn. Add the rice and stir to coat in the fragrant oil. Add the stock, juice and zest. Cover and simmer for 20 minutes. Switch of the heat and let it stand, covered, for 10 minutes. Garnish with olives and chopped parsley. Serve with lemon wedges on the side.
1 comment:
Hierdie is my nuwe gunsteling! Het dit nou al 3 keer gemaak en kan net nie genoeg kry daarvan nie.
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