Name: Rice with chicken
Total time: 1 h 5 min
Yield: 4
Cuisine: Portuguese
Ingredients: 800 g Chicken Legs; 340 g Carolino Rice; 1 un Onion; 1 un Carrot; 150 g Frozen peas; 1 un Tomato; 2 dentes Garlic; 40 ml Olive Oil; 1 folha Bay Leaf; 1 c/ch Paprika; 2 c/ch Salt

Method

Cut the chicken legs into pieces through the joints, season with salt and paprika and brown them in the hot olive oil, about 5 minutes per side, until coloured.
Add the chopped onion, garlic and tomato and the bay leaf and sweat for 5 minutes over low heat, until the onion turns translucent.
Cover with 1.2 L of boiling water, put the lid on and simmer the chicken for 20 minutes; add the diced carrot halfway through.
Add the 340 g of carolino rice, stir it well into the broth and cook for 12 to 14 minutes over medium heat, uncovered, stirring now and then, it should stay loose and soupy, with broth at the surface.
Add the frozen peas for the last 5 minutes of cooking, check the salt and let it rest, covered, for 5 minutes before serving. Check for 74 °C in the thickest part of the chicken, away from the bone.