The Kitchen - Rice with chicken

1 ½ kg chicken

4 tablespoons butter or oil

6 cloves of garlic, squeezed

6 large tomatoes, Skinned, cored

1 in 1 / 2 carrots

1 ½ ui

1 / 2 red pepper

2 cups white rice (long grain)

3 cups chicken stock or water

½ cup sweet wine

Salt and pepper to taste

Optional: 1 in 1 / 2 cup chopped stuffed olives in half, 1 cup peas, 2 laurierblaadjes

Cut the chicken into pieces and brown in butter with garlic.

Separately we mix the tomatoes, ui, carrot and red pepper with 1 / 2 cup water.

Add it to the chicken, let cook for about 20 minutes.

Remove the chicken and put it back into the stew and add wine, chicken stock, salt and pepper to taste.

Bring to a boil, add the rice, olives and peas, rudder such that the rice does not stick to the bottom of the pot.

Lower the heat and place the lid on and let it cook for about 20 minutes, until the liquid has dried up and the rice is cooked.

Rice with chicken