Portuguese Chicken Rice with Peas

Arroz de frango: chicken and rice simmered together with onion, tomato, peas and a little white wine.

Ingredients

For 4 servings.

• 1 1/2 lb boneless skinless chicken thighs, cut into pieces
• 3 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/2 cup dry white wine
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 1 bay leaf
• 1 tsp salt
• 1 cup frozen peas
• 2 tbsp chopped parsley

Method

1. Season the chicken with half the salt and brown it in the oil in a wide pot.
2. Add the onion and garlic and cook for 5 minutes, then the tomatoes and wine for 3 minutes.
3. Stir in the rice, broth, bay leaf and remaining salt and simmer, covered, for 15 minutes.
4. Add the peas, cover and cook for 3–4 minutes more, until the rice is tender. Scatter with parsley.

Diets and allergens

Nutrition per serving

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