6 Chicken thigh pieces
1 cup Rice
2 medium Potatoes (cubed)
1 medium Onion (chopped)
1 Carrot (chopped)
2 cups chicken stock
1 tsp paprika
1 tsp mixed herbs
Salt & pepper
Oil for cooking
Prepare Chicken
Season chicken with paprika, herbs, salt & pepper.
Cook Ingredients
In a large pot, brown the chicken in a little oil. Remove and set aside.
Add Onions to the pot, cook onion until soft.
Add potatoes and rice, stirring for 1–2 minutes.
Pour in stock and place chicken back into the pot.
Cover and simmer on low heat for 25–30 minutes until rice is cooked and chicken is tender.
Serve warm and enjoy
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