Chicken And Paprika Pilaf - cooking recipe

Ingredients

4 boneless skinless chicken breasts
6 sprigs fresh oregano
1 onion, chopped
2 cloves garlic, finely chopped
1 lb tomatoes, peeled and chopped (canned are fine)
1 green capsicum, seeded and diced
salt
pepper
2 tablespoons paprika
10 ounces long grain rice
2 tablespoons tomato puree (or juice from can)
1 liter chicken stock
oil, for browning

Preparation

Heat the oven to 350 degree F/180 degrees C.
Strip the leaves from the oregano.
Season the chicken with salt and pepper.
Heat oil in a pot or casserole that can go in the oven.
On top of the stove brown the chicken.
Transfer to a plate.
Lower the heat, add the onion, garlic and capsicum.
Cook until soft.
Stir in the paprika and cook very gently, stirring for about 5 minutes.
Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes.
Add the oregano, tomatoes, puree, chicken stock and the chicken breasts.
Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender.
Adjust seasoning to taste.
Slice chicken breasts and serve on top of the rice.