Ros Con Pollo

Directions

1. 1
   Turn the stove on high.
2. 2
   Meanwhile dice the capsicums into large cubes, chop the onions and slice the chorizo/hot sausage thickly.
3. 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. 4
   While frying, halve, skin and remove the fat from the chicken thighs.
5. 5
   When cooked transfer the fried capsicum to the bowl and add the rest of the oil, onion and garlic.
6. 6
   Mix together and also place the chicken in the bowl, then sprinkle the salt and place in the frypan.
7. 7
   Cover with lid and allow to heat.
8. 8
   When warmed up, squish the tomatoes with hands until mushy and mix in with the peas.
9. 9
   Place the rice on top and spread evenly across the frypan.
10. 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. 11
    Allow to cool for 1 hour before eating.