Locrio

Ingredients12

• long-grain rice2 cups
• bone-in chicken thighs500 g
• onion, chopped1 medium
• green bell pepper, chopped1
• garlic cloves, minced3
• tomato sauce200 ml
• chicken broth500 ml
• green peas150 g
• pitted green olives, sliced50 g
• vegetable oil2 tbsp
• saltto taste
• black pepperto taste

Method

1. Season the chicken thighs with salt and pepper, then brown them in vegetable oil over medium heat; remove and set aside.
2. Add chopped onion, bell pepper, and garlic to the same pot and sauté until softened, about 3 minutes.
3. Stir in the tomato sauce and cook for another 2 minutes, then return the browned chicken to the pot.
4. Add the rice, chicken broth, and peas; bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Mix in the sliced olives, cover again, and continue cooking until the rice is tender and liquid is absorbed, about 5 more minutes.
6. Fluff the locrio with a fork, adjust seasoning if needed, and serve hot.