This is a very traditional dish from Latin America, specifically from Venezuela. It is similar to paella from Spain with a Latino touch. As with our other recipes, this one is easy to prepare, full flavoured, delicious, with a hint of spice.
INGREDIENTS
800 gs of chicken thighs
1 onion (diced)
1 1/2 peppers (diced)
2 garlic gloves
6 tomato cherry
1 1/2 cup of parboil or brown rice
1 tsp of turmeric
2 tsp of salt
1 stock cube
1/2 cup of Worcestershire sauce
4 1/2 cup of hot water + more
2 Bay leaves
1 tsp of black pepper
A handfull of peas
2 Tbsp of olive oil
PREPARATION
In a bowl, season the chicken with salt and pepper and add the onion and pepper, cut into big peaces. Add the garlic, bay leaves and the Worcestershire sauce. Mix it using your hands.
In a deep frying pan, or any pan with high sides, put the oil and let it heat. Once hot, take the chicken from the bowl and add it to the pan with the oil (leave the veggies aside), and cook it with the bay leaves.
When the thighs are browned on both sides, add the veggies and let it cook.
Add the rice and stir everything with a spoon. Add the water, the stock and the turmeric. Add the Tomatoes and Simmer until all the liquid as evaporated and the rice is cooked.
Add more water if needed (I actually love when the rice is soft and soupy).
Add the peas 10 min before turning off the pan.
TIPS
- I never take the skin off of the chicken, I find it tasty, but feel free to remove them if you prefer.
- There is nothing much to say, I sometimes use extra amount of water while cooking the rice, it depends on the rice brand used. For example, I used organic brown rice I found in the organic market in Rathgar and it took a while to cook. Anyway, if water is needed, add some and then try a bit of the liquid to check the salt.
- You can cut the veggies however you want. I quite like my rice with big chunks
- Accompany with a lightly dress green salad.
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