Chicken and rice

Directions

1. Wash the chicken then mix with the garlic and parsley.

2. Heat oil in a pan, add the chicken pieces and fry until nicely browned all over.

3. Remove the chicken pieces and set aside then add the onions to the oil remaining in the pan and fry for about 6 minutes, or until golden brown.

4. Season with salt and black pepper then mix the tomato puree with a little hot water and add the fresh tomatoes.

5. Add this to the onion mixture then bring to a simmer and cover the pot.

6. Cook for 10 minutes or until the tomatoes have broken down then add the peeled and cubed vegetables.

7. Add just enough water to cover then bring to a simmer, cover and cook for 30 minutes.

8. At this point return the chicken pieces to the pot, bring back to a simmer and cook for 45 minutes before adjusting the seasoning to taste.

9. In the meantime, wash and drain the rice then steam for 15 minutes until just over half done.

10. Drain the rice and stir into the chicken sauce.

11. Bring back to a simmer, cover and cook for about 15 minutes or until the rice is tender.

12. After this time check the dish. The rice should be cooked and the mixture should be almost dry.

13. If it is not ready, uncover the dish, increase the heat slightly and continue cooking until the dish is almost dry.

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