Chicken rice stew

Ingredients for 4 servings:

• 700 g chicken, cut into pieces
• 1 onion(s)
• 300 g peas, frozen
• 2 tbsp oil
• 150 g rice (long grain rice)
• salt and pepper
• 375 ml broth
• 125 ml white wine
• 200 g pork fillet(s)
• 1 tsp butter
• 100 g crab meat
• 1 tsp curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A kind of paella, as the Spanish know it in many variations

Wash and dry the chicken pieces. Peel and dice the onions, and thaw the peas. Heat the oil and brown the chicken pieces in a large pot, paella pan, or wok for 10 minutes on all sides, then set aside. Brown the onions, add the rice, and stir everything together. Season with 1/2 teaspoon salt and a pinch of pepper. Pour in the stock and wine. Cover the pot and cook for about 20 minutes. Cut the pork fillet into strips. Heat the butter and fry the meat for 6 minutes, turning quickly and seasoning to taste. Add the peas, season with a pinch each of salt and pepper, and heat through while stirring. Add the pork and crab to the chicken and rice and mix everything together. Sprinkle with curry powder and serve.