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Ingredients
  • 1.5 tablespoon olive oil
  • 5 chicken thighs and legs bone-in, skin-on
  • Salt and pepper to season
  • 1 small onion diced
  • 2 garlic cloves minced
  • ½ bell pepper diced
  • ¼ cup corn kernels
  • ½ teaspoon white pepper powder
  • ½ teaspoon nutmeg
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon parsley
  • ½ tin tomatoes approximately 7 ounces or 200 grams
  • ½ teaspoon paprika powder
  • 2 cups rice washed and rinsed
  • 2.5 cups chicken stock can be replaced with water and salt
  • Fresh basil leaves can be replaced with dried basil
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