Ingredients

• 1 large free-range chicken, jointed into pieces
• 1 tablespoon dried thyme
• 1 (1400g) can whole peeled tomatoes, crushed
• 4 tablespoons olive oil
• 300ml water
• Salt
• Freshly ground black pepper
• 1 large onion, thinly sliced
• 2 cloves garlic, peeled and thinly sliced
• 180g long-grain rice, rinsed and drained
• 1 tablespoon dried oregano
• Fresh chopped parsley, for serving

Instructions

• Rinse the chicken pieces and pat them dry.
• Heat the olive oil in a wide saucepan. Once shimmering, add the chicken pieces and sear until golden brown on all sides.
• Remove the chicken and set aside. Add the onion and garlic to the saucepan and cook, stirring occasionally, until softened and lightly golden.
• Stir in the oregano, thyme, tomatoes, and water. Use a wooden spoon to break up the tomatoes.
• Bring the mixture to a boil.
• Season generously with salt and freshly ground black pepper, then return the chicken pieces to the saucepan. Cover and simmer gently for about 1 hour.
• Stir occasionally and turn the chicken pieces halfway through cooking.
• Once the chicken is cooked through, remove it from the saucepan. While the sauce is still boiling, stir in the rice, adjust seasoning as needed, and add some of the chopped parsley.
• Stir gently to combine the rice with the tomato sauce. Cover and simmer very gently, without stirring, for approximately 10 minutes, or until the rice is al dente (cooked but still has a slight bite).
• If the sauce becomes too thick during cooking, add a little hot water.
• Return the chicken pieces to the top of the rice. Cover the saucepan with a clean tea towel, then secure the lid on top. Let it stand for 5 minutes before serving; this allows the rice to finish cooking in its own steam and become perfectly fluffy.
• Finally, sprinkle with the remaining parsley.