Basque-style chicken with bell peppers and tomatoes (poulet basquaise), rice pilaf

Peel the onion and slice it thin. Cut the garlic into small dice. Wash and seed the red bell pepper, then dice it. Dunk the tomatoes in boiling water for 30 seconds, peel off the skin, then dice them.

In the nonstick skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes without browning.

Add the diced bell pepper to the skillet. Cook for 5 minutes over medium heat, stirring regularly.

Push the veggies to the side of the skillet. Lay in the chicken thighs, skin side down. Let them brown for 5 minutes over medium heat without touching them. Flip them and add the paprika, salt and pepper.

Add the tomatoes and 10 cl of water to the skillet. Cover and let it simmer over low heat for 20 minutes, stirring now and then.

Rinse the rice in the colander under cold water until the water runs clear. In the saucepan, bring the chicken broth to a boil.

Add the rice to the boiling broth, cover and cook over low heat for 12 minutes without stirring. Turn off the heat and let it rest for 5 minutes, covered.

Divide the rice pilaf between the plates and top with the Basque-style chicken and its veggies.