Spanish Chicken & Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into small pieces and season with salt and pepper for at least an hour before cooking, but ideally 24 hrs before cooking.

Step 2

Heat olive oil over medium heat in a large non-stick skillet or pot. Add chicken to the skillet and cook for about 5-6 minutes until chicken begins to slightly brown.

Step 3

Add the onion, capsicum, and garlic to the skillet. Cook for a few minutes until they slightly soften.

Step 4

Add the rice, still raw, and stir to combine. Cook for 1-2 minutes.

Step 5

Mix in the paprika and continue to cook for another minute.

Step 6

Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron, then cover the skillet and cook for 25 minutes until the rice is fully cooked.

Step 7

If you dislike the texture of olives, place the olives into a food processor and blend them until they form a chunky paste-like consistency.

Step 8

Add salt and pepper to taste, olives and coriander. Toss and serve fresh out of the pan.

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