Hunter's chicken (pollo a la cazadora) with rice

Ingredients for 4 portions

• 1Whole roasting chicken, jointed into 8 pieces
• to tasteSalt
• to tasteBlack pepper
• 3 tbspOlive oil
• 1Yellow onion, chopped
• 1Bell pepper, red, in strips
• 3 clovesGarlic, chopped
• 250 gMushroom, sliced
• 150 mlWhite wine
• 400 gCrushed tomatoes
• 2Bay leaves
• 1 tspThyme
• 2 tbspParsley, chopped

On the side

• 250 gRice

Method

1. Season the chicken pieces with salt and pepper. Heat the oil in a large casserole and brown them all over, skin side first, for about 10 minutes. Set aside.
2. Soften the onion and pepper in the same pot for 6 minutes.
3. Add the garlic and mushrooms and cook for 5 minutes, until the liquid from the mushrooms has evaporated.
4. Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, bay leaves and thyme and return the chicken to the pot.
5. Cover and simmer for 35 minutes, until the chicken is tender.
6. Meanwhile, cook the rice in plenty of salted water for about 15 minutes, then drain.
7. Uncover and simmer for 5 minutes, until the sauce has thickened. Check the seasoning and sprinkle with the parsley.
8. Serve the chicken and sauce with the rice.

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