Chicken thighs on rice, with mushrooms and chickpeas

Ingredients for 4 servings:

• 4 chicken legs, cut into 2 to 3 pieces, 3 if the back is still attached
• 250 g rice, preferably Bomba
• 2 red bell peppers, cut into small pieces
• 2 onions, cut into small pieces
• 1 jar chickpeas, 400 g net, rinsed and drained
• 500 g mushrooms, to taste, frozen is also possible and canned if necessary
• 800 ml chicken stock
• 1 chili pepper(s), cut into small pieces
• 1 tbsp tomato paste
• some olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Arroz al horno with pollo, setas (hongos) and garbanzos

Season the chicken thighs with salt and pepper and sear on all sides in a little oil in a large pan, such as a paella pan. Once browned, remove from the pan and keep warm. In the same pan, adding a good splash of olive oil if desired, fry the onion, bell pepper, mushrooms, and chili, season, remove from the pan, and set aside. Now add the rice to the pan with the flavored oil and tomato paste and fry for about 3 minutes. The rice shouldn’t burn, so stir well constantly. Then deglaze with the stock, do not let it boil, and turn off the heat. Now mix all the ingredients, including the chickpeas, except for the chicken pieces, in the pan well. Season the stock to taste; it should be slightly overseasoned, as the rice will absorb some of the liquid. Once cooked, place the chicken pieces skin-side up on top and place the pan in an oven preheated to 200ºC for about 25 minutes. Note on rice: Never use quick-cooking rice, such as parboiled rice. Basmati or jasmine rice are also unsuitable.