Smoky Paprika Chicken & Rice

Ingredients

• 14 oz (400 g) chicken thighs
• 3 tbsp (45 ml) olive oil
• 1 (120 g) onion, sliced
• 1 (150 g) pepper, sliced
• 1 tbsp (7 g) smoked paprika
• 1 1/2 cups (300 g) short-grain rice
• 3 1/2 cups (840 ml) low-sodium chicken broth
• 1 cup (145 g) frozen peas
• 6 cups (400 g) green beans
• 2 (90 ml) lemons

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Method

1. Brown the diced chicken over medium-high heat in the oil in a wide 12-inch (30 cm) pan with a lid, 5 minutes, and lift it out. Soften the onion and pepper 3 minutes, then stir in the paprika.
2. Rinse the rice until the water runs clear. Return the chicken, add the rice, turn it once in the oil, pour in the boiling broth and spread it flat.
3. Cover tightly and cook on the lowest heat 15 minutes without lifting the lid, until the broth is nearly absorbed.
4. Scatter the peas and the green beans, cut short, over the top, cover again and cook 5 minutes more, until the liquid is gone and the chicken reads 74°C (165°F).
5. Rest 5 minutes off the heat, still covered, and serve with lemon.