Boneless Chicken Thighs 300 gram
Cut into small pieces
Add 1/2 teaspoon oregano
Add 1 teaspoon salt
seasoning well
mix well
Add 2 Tablespoon olive oil
Saute on medium heat until brown
Cut 1 medium onion
Add 1 tablespoon olive oil
Fry onion for 2-3 minutes
Add rice and stir for a minute
Add chicken stock 600 ml
Add 200 gram peeled tomatoes
Add paprika 1 tablespoon
Add chicken back
Bring to boil
Add 60 gram green peas
Simmer for 10 minutes
Ready to serve