Argentine Arroz Con Pollo

INGREDIENTS:

• 8 pieces Chicken with bone, free range organic
• 3 tbsp Olive oil
• 1 Red capsicum
• ½ cup Tomato passata sauce
• 3 cups Chicken broth
• 2 tsp Paprika
• 2 tsp Oregano leaves
• ¼ tsp Chilli flakes
• 2 cups Rice, cooked or you can use quinoa if you like
• 1 cup Peas, cooked

INSTRUCTIONS:

1. Place chicken pieces in a large saucepan over medium heat and brown on both sides in olive oil. Set aside and keep warm.
2. Dice the capsicum, place in a pot, sauté in a tablespoon of oil until translucent.
3. Add the tomato passata, chicken broth, paprika, oregano, chilli flakes and chicken pieces and cook over medium – low heat until the chicken is completely cooked through. This will take about an hour.
4. Add the peas at the end.
5. Serve with cooked warm rice or quinoa on a platter pouring the chicken stew over it. Enjoy! J