Slow-cooked Chicken in Red Pepper Sauce with Rice

Chicken Thighs in Red Pepper Sauce

• 2 - 3 garlic cloves, halved, to taste
• 20 g olive oil
• 200 g brown onions, cut in wedges
• 150 g ripe tomatoes, cut in pieces
• 300 g red peppers, cut in pieces
• 15 g sugar
• 10 g fresh parsley, cut in pieces
• 20 g red wine vinegar
• 1 Tbsp chilli powder (optional)
• 1 Tbsp paprika
• 1 ½ tsp dried oregano
• ½ tsp ground black pepper
• 800 g chicken thighs, skinless
• ½ chicken stock cube (for 0.5 l), crumbled
  or ½ tsp chicken stock paste, homemade
• 250 g water
• 1 tsp fine sea salt

Rice

• 600 g water
• 1 tsp fine sea salt
• 300 g long grain rice, rinsed
• 1 lemon, cut in wedges, for garnishing