Spanish chicken and rice legs

ingredients:

For 4 people:

4 chicken legs whole or cut in 2 at the joint 2 càs olive oil and pepper mill 2 yellow onions2 red peppers4 cloves garlic5 tomatoes1 / 2 tbsp chilli flakes or chili powder1 pinch saffron and mill pepper300 g long grain rice or orzo400 ml poultry broth400 g peeled tomatoes or tomato purée100 g green olives1 / 2 bunch cilantro1 onion new

Preparation:

The chicken:

Cut in 2 the chicken legs or leave the whole. Sprinkle with olive oil, salt and pepper on both sides. Heat the olive oil in a large skillet, place the pieces of chicken and let them grill for 4 to 5 minutes on each side.

Preheat your oven to 210 ° c.

Prepare a baking sheet covered with baking paper or a silpat.

Place the chicken legs and pour the cooking juices and put in the oven for 20 minutes while preparing the rice.

Rice:

Prepare a deep skillet or wok, pour 2 tablespoons of olive oil.

Wash the peppers, cut them in 2, seed them and cut them into slices. Peel the onions and cut them into small cubes;

Heat the oil and fry the onions and peppers for 7 minutes over medium heat, stirring occasionally.

Finely chop the garlic cloves and add them to the pan.

Wash and cut the tomatoes into cubes and add them to the pan.

Add the rice and spices, mix well to coat the rice grains. Pour chicken broth and peeled tomatoes or tomato puree, and green olives. Cover the pan and cook for 20 minutes, stirring occasionally to prevent the rice sticking to the bottom.

When the rice is cooked, adjust the seasoning, add the chopped coriander.

Serve Spanish rice with a piece of chicken, garnish with fresh coriander leaves and sliced ​​new onion.