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Ingredients
- 1 tbsp. olive oil
- 1 lb. (450g) skinless boneless chicken thighs cut into pieces
- ½ tsp. salt
- ½ tsp. black pepper
- ½ medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup (160g) long grain white rice, rinsed
- ½ tbsp. smoked paprika
- 1½ cups (360ml) chicken broth
- 1 cup (240ml) tomato sauce
- pinch of saffron
- ½ cup (70g) green olives
- ½ cup (8g) cilantro, chopped
- 1 lemon, cut into wedges
Prep Time:
15
Minutes
Directions
Cook Time:
30
Minutes
- Heat the olive oil in a large skillet over a medium heat. Add the chicken and season with salt and pepper. Cook for 5-6 minutes until slightly brown.Â
- Add in the onion, red bell pepper and garlic and cook for a few minutes until they slightly soften. Now add the rice, stir to combine and cook for a further 1-2 minutes.
- Next add in the paprika, chicken broth and tomato sauce. Bring to a boil, then turn down the heat to low. Add the saffron, cover the pan with a lid and cook gently for 25 minutes until the rice is ready.
- Season with a little more salt and pepper to taste, and stir through the olives and cilantro. Serve with lemon wedges.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
