Ingredients
500 g chicken thighs
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp smoked paprika
400 g canned diced tomatoes
400 ml chicken broth
1 cup frozen peas
1 cup cooked rice
Salt and pepper to taste
Method
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until soft, about 5 minutes.
Mix in minced garlic and smoked paprika, cooking for another minute.
Stir in chicken thighs, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat.
Cover and simmer for 20 minutes. Add frozen peas, cooked rice, salt, and pepper. Stir and serve.
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