Smoky Paprika Chicken & Rice

Ingredients

• 1 1/2 cups (300 g) short-grain rice
• 14 oz (400 g) chicken thighs
• 4 cups (960 ml) low-sodium chicken broth
• 1 bell pepper (150 g)
• 1 onion (120 g)
• 1 tbsp (7 g) smoked paprika
• 3 tbsp (45 ml) olive oil
• 1 cup (145 g) frozen peas
• 6 cups (400 g) green beans
• 2 lemons (90 ml)

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Method

1. Brown the diced chicken in the oil in a wide 12-inch ovenproof pan and lift it out. Soften the onion and sliced pepper, then stir in the paprika.
2. Rinse the rice until the water runs clear. Return the chicken, add the rice, turn it once in the oil, pour in the boiling broth and spread it flat.
3. Cover tightly and bake at 375°F (190°C) 22 minutes without lifting the lid, until the liquid is gone, then add the peas and the green beans for 5 minutes.
4. Rest 5 minutes off the heat and serve with lemon.