Stewed chicken with rice and seasonal vegetables

Ingredients:

• 6-8 chicken thighs, cut into several pieces
• 3 cups washed long grain rice
• 1.5 cups butternut squash, diced into small cubes
• 1.5 cups frozen green peas
• 2 tbsp. l. peanut butter
• Salt and ground black pepper
• 2 tbsp (30 g) butter
• 1 medium onion, diced
• 1/4 cup chopped green onions
• 2 sprigs of thyme
• 2 bay leaves
• 1 tbsp chopped garlic
• 5 tbsp of water

Preparation:

1. Heat oil in a heavy-bottomed saucepan until it begins to smoke. Season the chicken pieces with salt and pepper and fry them in a single layer on both sides. Once the pieces are browned, remove the chicken from the pan.
2. Drain the oil from the pan. Add the butter, onions, green onions, thyme, and bay leaves and sauté for 4 minutes. Add the rice and sauté for another 4-5 minutes, then add the garlic, chicken, pumpkin, peas, and water. Bring to a boil, reduce heat, cover, and simmer for 35 minutes.