– 1.5 tablespoon olive oil
– 5 chicken thighs and legs bone-in, skin-on
– Salt and pepper to season
– 1 small onion diced
– 2 garlic clovesminced
– 1/2 bell pepper diced
– 1/4 cup corn kernels
– 1/2 teaspoon white pepper powder
– 1/2 teaspoon nutmeg
– 1/2 teaspoon oregano
– 1/2 teaspoon thyme
– 1/2 teaspoon parsley
– 1/2 tin tomatoes approximately 7 ounces or 200 grams
– 1/2 teaspoon paprika powder
– 2 cups rice washed and rinsed
– 2.5 cups chicken stock can be replaced with water and salt
– Fresh basil leaves can be replaced with dried basil
Cook Time: 30 min
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