Argentine Arroz con Pollo
8 pieces of free range organic chicken with bone
3 tablespoons of olive oil
1 red pepper
½ cup of tomato passata sauce
3 cups of chicken broth
2 teaspoons of paprika
2 teaspoons of oregano leaves
¼ tsp of chilli flakes
2 cups of cooked rice or you can use quinoa if you like
1 cup of cooked peas
Place chicken pieces in a large saucepan over medium heat and brown on both sides in olive oil. Set aside and keep warm.
Dice the peppers, place in a pot, sauté in a tablespoon of oil until translucent.
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.
Add the peas at the end.
Serve with cooked warm rice or quinoa on a platter pouring the chicken stew over it.
This recipe and others, is featured in Karina Francois book
"Clean Food - Clear Thinking"
you can purchase your copy online by clicking here.