8 chicken thighs, 10/15 whole shallots, 1 onion (chopped), 1 red peppers (deseeded and chopped), 1 yellow peppers (deseeded and chopped), stalk of rosemary, chicken stock, 200g rice
In olive oil, sear the chicken thighs and remove from pan. Add whole shallots and chopped onion to pan and saute for 5/10 mintues. Then add red and yellow peppers, add rosemary stalk.
Add chicken back to pan and then add enough chicken stock to cover. (remember you will be cooking rice in this later) Bring to boil, cover and simmer for 1 hour.
Then add rice to pan, cover again and cook for 20 mins or until rice is cooked. Then add salt and pepper to taste.