Ingredients
- 3 tomatoes
- 1 bay leaf
- 1 bouillon cube
- 1 clove garlic
- 525 gr chicken thighs
- 400 gr peas
- 350 ml water
- 120 ml wine (white)
- 100 gr celery
- 90 gr short brown rice (grain)
- 90 gr wild rice
- 60 gr almonds
- 60 gr onion
- 30 ml oil
- 8 gr cilantro
- 3 gr mixed vegetable seasoning
- 1 gr paprika
- 1 gr oregano
- 1 gr basil
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.
