Pollo con pimiento
Ingredients for 4 servings:
Chicken
- Fresh garlic 3 cloves
- Whole chicken 1 pc. / approx. 2 kg
- Rosemary 1 sprig
- Olive oil 5 tablespoons
- Provençal herbs 1 teaspoon
- Ground sweet paprika 1 teaspoon
- Dried thyme 1 teaspoon
- Salt 1 teaspoon
- Pepper ¼ teaspoon
Vegetables
- Onion 2 pc.
- Red pepper 1 pc.
- Yellow pepper 1 pc.
- Green pepper 1 pc.
- Chicory 1 pc.
- Olive oil 4 tablespoons
- Rosemary 1 sprig
Rice
- Rice 200 g
- Water 400 ml
- Salt pinch
- Butter 2 tablespoons
Preparation:
Chicken
- Stuff the chicken with peeled garlic and rosemary.
- Mix olive oil, paprika powder, salt, Provençal herbs and pepper and rub the outside of the chicken.
- Place the meat in an ovenproof dish, breast side down.
- Put it in the oven on a rack and bake according to the instructions shown on the display.
Vegetables
- Cut the onion and chicory into 4 pieces. Clean the peppers, remove the seeds and cut into wide strips.
- Spread all the vegetables on a flat baking tray, season with salt, pepper and rosemary, and drizzle with olive oil.
- Place in the oven and bake according to the instructions on the display.
Rice
- Pour the rice into an ovenproof dish, pour in hot water, add salt and butter and cover.
- Place in the oven on a deep baking tray and bake according to the instructions shown on the display.
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