Description
Packed with tender chicken, fragrant rice, and savory olives, this dish is infused with paprika and saffron for rich color and depth. A comforting, flavor-packed meal that’s easy enough for weeknights and impressive enough for guests.
Ingredients
2 tablespoons olive oil
10 boneless, skinless chicken thighs (about 2 lbs), cut into 1–2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, diced
2 red bell peppers, diced
4 cloves garlic, minced or pressed
2 cups long grain white rice, rinsed
1 tablespoon paprika
3 cups chicken stock
2 cups tomato sauce (canned or homemade)
Pinch of saffron
Salt and pepper to taste
1 cup small stuffed green olives with pimento
1 cup fresh chopped cilantro
Lemon wedges, to serve (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
In the same pan, sauté onion and bell peppers until soft. Add garlic and cook for 1 minute.
Stir in rice, paprika, saffron, chicken stock, and tomato sauce. Bring to a boil.
Return chicken to the pan, cover, and reduce heat. Simmer for 20–25 minutes until rice is tender and liquid is mostly absorbed.
Stir in olives and half of the cilantro. Adjust seasoning to taste.
Garnish with remaining cilantro and lemon wedges. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 490 / serving
- Fat: 15g / serving
- Carbohydrates: 58g / serving
- Fiber: 3g / serving
- Protein: 30g / serving