Portuguese Chicken Thighs & Rice (Arroz de Frango)

Ingredients

• 1½ lb Chicken Thighs
• 1 onion + 3 cloves garlic
• 1 cup rice
• 3 tomatoes, grated
• 1 tsp smoked paprika + 2 bay leaves
• 3 cups stock
• Peas, parsley, lemon

Method

1. Brown the Chicken Thighs in olive oil, then soften the onion and garlic and stir in the paprika and grated tomato.
2. Add the rice to toast for a minute, then the stock and bay, and return the Chicken Thighs.
3. Simmer 20 minutes, keeping it a touch soupy (malandro-style), until the rice is tender and the Chicken Thighs cooked.
4. Stir in peas at the end and finish with parsley and lemon.