Ingredients
1.25 cups rice
3 cups chicken stock
2 sausages, sliced
2 chicken thighs
2 stalks celery, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
1 onion, diced
2 tsp smoked paprika + more for chicken thighs
cayenne powder
olive oil
frozen peas
Preparation
cook rice as normal but with chicken stock instead of water heat olive oil on medium. add sausages and cook until brown. when brown, remove sausages. rub some paprika & S&P and S&P on chicken thighs and add directly to pan until browned and cooked remove chicken thighs and add the pepper, onion, garlic celery, some cayenne and paprika and S&P. slice the chicken thighs into 3-4 slices and add back to pan along with the sausages. cook everything until the vegetables are soft, about 5-7 minutes, stirring every few minutes.
Add 1.5 cups of chicken stock and mix. Cook until the chicken stock reduces and thickens to a sauce. Add the cooked rice directly to the pan, mix and serve.
