Arroz con Pollo

• 2 tbsp olive oil
• 1 brown onion, halved, coarsely chopped
• 1 garlic clove, crushed
• 6 (about 600g) chicken thigh fillets, halved crossways
• 1 tsp ground cumin
• 1 tsp ground sweet paprika
• 3/4 cup (150g) long-grain white rice
• 400g can diced tomatoes
• 1 cup chicken stock
• 200 g roasted peeled whole peppers from the Thomas Dux Deli, coarsely chopped
• 1/4 cup chopped fresh continental parsley

1. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion is soft.
2. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown. Add the spices and cook until aromatic.
3. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chciken and rice are thender.
4. Add the antipasto peppers and parsley and cook, stirring, for 2-3 minutes or until heated through. Serve immediately.