Cooking Thursday!

I've been doing the Slow Cooking Thursday for so long now, years actually, and it's had a good run but I've noticed lately that everyone seems to be running out of crockpot recipes to share and I don't want to completely do away with the feature, so I thought it time to change it up a bit.

Cooking Thursday will now replace our weekly crockpot feature to include not only those recipes but also any kind you may wish to share......breakfast, main dishes, desserts etc.

So won't you join me and share with us one of your new recipes, or an old family favorite, you can even throw in a recipe for homemade soaps or detergents (just remember to specify).

For the guidelines, you can go here.

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OVEN CHICKEN AND RICE

8 chicken thighs
1 chourico, sliced
1 medium carrot, sliced
garlic
olive oil
salt and pepper
2 tbsp tomato paste
beef stock
rice
sweet peas


In a large skillet, add a little bit of olive oil and the garlic. Cook until the garlic starts crackling, add the chicken thighs and cook for a few minutes on each side until brown.

Add the sliced carrots and chourico, cook for another 5 or so minutes.

Add the tomato paste, salt and pepper to taste and the beef stock. I just eyeball it, you need enough liquid in there to make a good amount of gravy and to cook the rice in. (I made 1 and a half cups of rice, so I added about 3 cups of beef stock).

Cover and simmer for 30 minutes, keep checking the skillet to make sure you don't run out of liquid.

Remove the chicken to a separate dish, then take out the bones and cut it into big chunks.

Add the rice and the peas and cook until the rice is done, add the chicken to the skillet, mix well and then pour everything into a pyrex dish.

Pop in the oven for about 20 to 25 minutes. Enjoy!