“The combination of tomatoes cooked with onions and garlic in olive oil in this one pot dish is an aromatic marriage that entices the palate.”
Ingredients
- •59 ml (¼ cup) olive oil
- •1 medium onion, coarsely chopped (about 1 cup)
- •1 large very-ripe tomato, peeled, seeded, chopped (about 1 cup)
- •7.5 ml (1½ teaspoons) paprika
- •2 cloves garlic, finely chopped
- •1 bay leaf
- •118 ml (½ cup) white wine
- •1 kg to 1.3 kg (2½ to 3 pounds) skinless chicken legs and thighs
- •300 grams (1½ cups) converted rice or other long grain
- •10 ml (2 teaspoons) coarse salt, or to taste
- •1.25 ml (¼ teaspoon) black pepper, or to taste
- •80 grams (½ cup) fresh or frozen green peas
- •30 ml (2 tablespoons) finely chopped parsley
Preparation
Heat the oil in a 4.7 liter (5-quart) Dutch oven. Add the onions and sauté until lightly golden, 10 to 15 minutes.
Stir in tomato, paprika, garlic, and bay leaf. Reduce the heat to low, cover, and simmer until the tomatoes are soft and partially dissolved, about 15 minutes.
Pour in the wine, if using, and simmer for 2 more minutes. Add the chicken and 828 ml (3 1/2 cups) water, or as needed to just cover the chicken. Cover the pot tightly and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
- 4. Add the rice, salt, and pepper. Stir, cover, and continue to simmer for another 20 minutes. Stir in the peas and 15 ml (1 tablespoon) of the parsley. Simmer until the chicken is nearly falling-off-the-bone tender, about 5 more minutes. Remove the pan from the heat. Let the stew rest for 10 minutes before serving. The rice should be tender, and the liquid should be almost absorbed. Garnish with remaining 15 ml (1 tablespoon) parsley, and serve.