INGREDIENTS

2 cups medium grain rice, washed well and drained 

1 onion, chopped

3 garlic cloves, minced 

3 lb chicken thighs, cooked 

3 cups chicken stock or water, boiled 

2 bay leaves

1 tbs tomato paste 

Pinch of saffron, optional 

Lemon for serving 

Salt

Olive oil 

RECIPE

Sauté the onion in oil. If the chicken is raw, add to pot and brown on both sides, then add rice. If cooked, add the rice first and cook with the onion, then add the chicken. Add garlic, tomato paste, bay leaf, and season with salt. Add boiled chicken stock (or water) and the saffron (if using). Reduce to lowest heat, cover and cook gently for 20 minutes or until cooked. Allow to steam with the lid closed and heat off for another 10 minutes. Before serving, squeeze a little lemon juice and add olive oil.