Prep 30 mins
Cook 45 mins
From a little book of pan-cooked chicken dishes. This is a hearty chicken stew from the Southern State of Louisiana.
- 3 bell peppers (1 red, 1 green, 1 yellow)
- 2 green chilies
- 1 lb tomatoes
- boiling water
- 2 tablespoons vegetable oil
- 12 chicken pieces (legs and thighs)
- cayenne pepper
- 1 onion, diced
- 1 teaspoon paprika
- 5 ounces long grain rice, uncooked
- 8 ounces chicken stock (hot)
- 1 teaspoon thyme
- 4 ounces green olives (roughly chopped and pits removed)
- 4 -5 drops Tabasco sauce (or to taste)
- 2 tablespoons flat leaf parsley, shredded
- Cut the peppers in half, remove the seeds and white pith and cut into large chunks.
- Cut the chillies in half, remove the seeds and finely chop.
- Make a few cuts in the tomato skins, put into a bowl, pour over boiling water and leave for 2-3 minutes. Remove from the water with a slotted spoon, peel off the skin, and chop the flesh.
- Heat the oil in a large frying pan.
- Season the chicken with salt and cayenne pepper. Fry for 8-10 minutes, turning to brown all over. Remove from pan and set aside on a plate.
- Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon.
- Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in the oil.
- Add the hot stock to the pan, cover and cook the rice over low heat for 10 minutes. Return the vegetables and chicken (along with any juices from the plate) to the pan. Add the thyme and tomatoes, cover and simmer 20 minutes.
- Stir in the olives and Tabasco. Taste and adjust seasoning.
- Sprinkle with parsley and serve.