Rice cooked in wine

Ingredients

• 1 cup of rice
• 2 cups of water
• One bottle of white wine
• 1 chicken thigh
• 1 bell pepper
• 1 onion
• 1 clove of garlic
• 1 tablespoon of butter
• One bay leaf
• 3 cloves of allspice
• thyme
• 1 chicken bouillon cube
• olive oil
• Salt and pepper, to taste

In a pot, pour in the water and add the bay leaf. Bring to a boil, then add the chicken bouillon cube to make a broth.

Cut the bell pepper in half and leave one half whole. Cut the other half into strips. Add the onion and bell pepper to the pan with a little olive oil and cook until softened.

In a saucepan, melt the butter over low heat. Add the finely chopped garlic and cook until it is lightly golden.

Add the seasoned and peppered chicken pieces to the pot. Cook until the chicken is nicely browned. Then, add the white wine and simmer for 5 minutes over high heat.

Reduce the heat and let the sauce simmer for 10 minutes. Add the rice and continue to cook until the rice is tender and the sauce is well combined with the rice.