ONE POT SPANISH CHICKEN AND RICE

INGREDIENTS

  • 1 tablespoon olive oil
  • 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced or pressed
  • 1 cup long grain white rice, rinsed
  • 1/2 tablespoon paprika
  • 1 and 1/2 cups chicken stock
  • 1 cup tomato sauce (canned or homemade)
  • pinch of saffron
  • salt and pepper to taste
  • 1/2 cup small stuffed green olives with pimento
  • 1/2 cup fresh chopped cilantro
  • lemon wedges, to serve (optional)
    ONE POT SPANISH CHICKEN AND RICE

INSTRUCTIONS

  1. Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
  2. Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.
  3. Add the rice and stir to combine. Cook for 1-2 minutes.
  4. Mix in the paprika and continue to cook for another minute.
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