OVEN CHICKEN AND RICE
8 chicken thighs
1 chourico, sliced
1 medium carrot, sliced
salt and pepper
2 tbsp tomato paste
In a large skillet, add a little bit of olive oil and the garlic. Cook until the garlic starts crackling, add the chicken thighs and cook for a few minutes on each side until brown.
Add the sliced carrots and chourico, cook for another 5 or so minutes.
Add the tomato paste, salt and pepper to taste and the beef stock. I just eyeball it, you need enough liquid in there to make a good amount of gravy and to cook the rice in. (I made 1 and a half cups of rice, so I added about 3 cups of beef stock).
Cover and simmer for 30 minutes, keep checking the skillet to make sure you don't run out of liquid.
Remove the chicken to a separate dish, then take out the bones and cut it into big chunks.
Add the rice and the peas and cook until the rice is done, add the chicken to the skillet, mix well and then pour everything into a pyrex dish.
Pop in the oven for about 20 to 25 minutes. Enjoy!