Ros Con Pollo

• 7 bay leaves
• 1 tbsp. mixed spices
• 1 Chorizo
• hot sausage
• 3 cloves garlic
• 2 lg. green capsicums
• 1 can whole, peeled tomatoes
• 2 tbsp. olive oil
• 1/2 tsp. salt
• 13-1/4 oz. peas
• 2 cups Arborio
• Mediterranean rice
• 2 cups water
• 2 onions
• 2 chicken thighs

1. Turn the stove on high.
2. Meanwhile dice the capsicums into large cubes, chop the onions and slice the chorizo/hot sausage thickly.
3. Put 1 tablespoon of olive oil, 2 cloves of garlic, 1 onion and all of the diced capsicums into the non-stick frypan.
4. While frying, halve, skin and remove the fat from the chicken thighs.
5. When cooked transfer the fried capsicum to the bowl and add the rest of the oil, onion and garlic.
6. Mix together and also place the chicken in the bowl, then sprinkle the salt and place in the frypan.
7. Cover with lid and allow to heat.
8. When warmed up, squish the tomatoes with hands until mushy and mix in with the peas.
9. Place the rice on top and spread evenly across the frypan.
10. Add the bay leaves and mixed herbs to the 2 cups of water and pour over the rice, re-cover with lid and cook for 30 minutes undisturbed.
11. Allow to cool for 1 hour before eating.

bay leaves, mixed spices, chorizo, hot sausage, garlic, green capsicums, tomatoes, olive oil, salt, peas, arborio, mediterranean rice, water, onions, chicken thighs

Taken from www.foodgeeks.com/recipes/19327 (may not work)