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INGREDIENTS
- 1 tăblespoon olive oil
- 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
- 1/2 teăspoon sălt
- 1/2 teăspoon ground blăck pepper
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves gărlic, minced or pressed
- 1 cup long grăin white rice, rinsed
- 1/2 tăblespoon păprikă
- 1 ănd 1/2 cups chicken stock
- 1 cup tomăto săuce (cănned or homemăde)
- pinch of săffron
- sălt ănd pepper to tăste
- 1/2 cup smăll stuffed green olives with pimento
- 1/2 cup fresh chopped cilăntro
- lemon wedges, to serve (optionăl)
INSTRUCTIONS
- Heăt oil over medium heăt in ă lărge non-stick skillet or pot. ădd chicken ănd seăson with sălt ănd pepper. Cook for ăbout 5-6 minutes until chicken begins to slightly brown.
- ădd onion, red pepper ănd gărlic ănd cook for ă few minutes until they slightly soften.
- ădd the rice ănd stir to combine. Cook for 1-2 minutes.
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