Gluten and Lactose Free Chicken and Rice (In one Pot)

Summary

Serves: 4 (One chicken thigh each)

Difficulty: Medium (3/10)

Background

So I found this recipe on several food blogs, and it looked nice so thought that I would give it a go. This really does produce a large amount. It is fairly quick to cook once everything is prepared. Its filling and would say that is is more of a wintery dish. This is a easy dinner party kind of meal since its all made in advance and people can serve themselves. 

Ingredients

4 Chicken Thighs (With Bones) seasoned with salt and pepper.

Olive Oil

1 Onion

2 Garlic Cloves

4 Slices of Bacon – Cooked until crunchy and then cut into square centimetre pieces

1 tsp Cumin

1 tsp Turmeric (Or a pinch of Saffron if you have it)

1 tsp Paprica

1 Red Pepper

2 Cups of Gluten Free Chicken Stock

1 400ml can of Chopped Tomatoes

1 Cup of long grain rice

Salt and Pepper to season

1 Cup of Frozen Pees

1 tsp dried Parsley

Instructions

1. Fry the bacon until crispy. Remove from pan and place on kitchen paper to dry. Once dry cut into centimetre square pieces.
2. Brown off the chicken in the same pan. Start with the the skin side and rotate until you are sure that the chicken has cooked through and is browned on the skin. Remove from pan and place on kitchen paper.
3. In your pot fry the peppers and onions until softened and browned. Once almost ready add the seasoning.
4. To the pot add the can of chopped tomatoes, chicken stock, bacon pieces, chicken pieces, and rice.
5. Bring to boil and then put on a medium to low heat. Stir occasionally to ensure that the rice does not stick to the bottom of the pot. Cook for about twenty five minutes or until correct consistency.