Recipe - Spanish Chicken Rice

This is an old favourite of mine that was taught to me by my mother. We both lost our paper copies but I've successfully replicated it from memory twice recently, so here it is for you to try.

INGREDIENTS

500g chicken thighs
2 cups rice
3 cups chicken stock (or water and salt / stock cube)
1 capsicum
2 onions
2 tins of tomatoes
2 tbsp vegetable oil
7 cloves
4 bay leaves (dried ok)
1 cup peas (optional, frozen ok)
saffron (optional)

METHOD

Heat the oil in the pan, and gently soften the chopped onions and capsicum.

Add the rice, cloves and bay leaves and ensure the rice is heated and coated with oils.

Chop the chicken thighs into small pieces and fry until browned on the outside.

Add the tomatoes and chicken stock (and possibly saffron and peas) and place lid on top.

Simmer on stove (or place in moderate oven) until rice has absorbed all the chicken stock.

Serve with salad.