22
Dec
INGREDIENTS
4 chicken thighs
4 chicken drumsticks
3 tbs red wine vinegar
1 tsp garlic powder
4 tbs olive oil
1 large onion
3 cloves garlic
1 red bell pepper
1 green bell pepper
1 medium tomato
2 cups long-grain cooked white rice
1 cup of frozen vegetables
chicken broth 1 cup
salt and pepper 1/2 a tsp each
1 tsp red paprika
INSTRUCTIONS
Season the chicken with a little bit of salt, pepper, 1 tbs olive oil, red wine vinegar, and garlic powder. Heat a large skillet with 2 tbs of olive oil, add the chicken and cook from both sides for a few minutes until it gets a little brown, remove and set aside.
Cut the onion into small cubes, and put it in the skillet, add 1 tbs olive oil and cook for a few minutes, add the garlic cloves , salt and pepper. Cut the red and green bell pepper into cubes and add to the skillet, mix, and put the cup of frozen vegetables and mix. Cut the tomato into cubes and add to the skillet.
Add the paprika, mix well, add the chicken broth, add the cooked rice, add more salt and pepper if needed, put the chicken on top of the rice and vegetables on medium heat and cover. When the liquid starts to dry up, reduce heat to low and cook for another 20 minutes without opening the lead.