Rice with chicken

Ingredients for 4 servings:

• 1 pinch(s) saffron threads (alternatively 1 pinch of turmeric — but then it doesn’t taste authentic)
• 2 tbsp boiling water (only if using saffron)
• 1 tbsp extra virgin olive oil
• 1 large onion(s), chopped
• 2 garlic cloves, finely chopped
• 1 bell pepper(s), green, pitted and chopped
• 200 g rice (long grain rice)
• 2 bay leaves
• 1 tsp oregano, dried
• ½ tsp paprika powder, hot
• salt and pepper
• 400 g tomatoes, from the can, drained and chopped
• 8 chicken legs (thighs), boned
• 360 ml chicken broth
• 150 g peas, frozen (thawed)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Slow Cooker Recipe

Pour the water into a cup and let the saffron steep in it. Lightly roast the onion, garlic, green bell pepper, and rice in oil. Season with bay leaves, oregano, paprika, salt, and pepper. Stir in the tomatoes and add everything to the bottom of the crock pot. Season the chicken pieces with salt and pepper; brown them in the pan and place them on top of the rice mixture. Pour in the dissolved saffron and chicken stock. Cover and cook on high for 1 hour, then reduce the heat to low and simmer for another 7 to 9 hours. Half an hour before serving, stir in the peas and stir.