Print
Ingredients
Scale
- 1 tablespoon olive oil
- 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or pressed
- 1 cup long grain white rice, rinsed
- ½ tablespoon paprika
- 1 + ½ cups chicken stock
- 1 cup tomato sauce (canned or homemade)
- Pinch of saffron
- Salt and pepper to taste
- ½ cup small stuffed green olives with pimento
- ½ cup fresh chopped cilantro
- Lemon wedges, to serve (optional)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chicken pieces seasoned with salt and pepper. Brown for 5-6 minutes.
- Incorporate diced onion, red bell pepper, and minced garlic. Sauté until softened.
- Stir in the rinsed rice and allow to cook for 1-2 minutes.
- Mix in paprika and continue cooking for another minute.
- Pour in chicken stock and tomato sauce. Bring to a boil, add saffron, cover, and simmer for 25 minutes.
- Season with salt and pepper, add olives and cilantro. Serve with lemon wedges.
Notes
Ensure the chicken is cut evenly for uniform cooking.
Rinse the rice to remove excess starch for fluffy results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Spanish
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 60