Ingredients
- 3 tablespoons olive oil
- 2 pounds chicken thighs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, fresh
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 14 ounces white rice, dry (2 cups)
- 5 cups chicken broth
- 15 ounces tomatoes, crushed (1 can)
- 1 teaspoon smoked paprika
- 1 cup carrots, chopped
- 1 cup peas, frozen
- 1/4 cup green olives, stuffed, sliced
- 3 tablespoons fresh parsley, minced
How to Make
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Step 1: Add olive oil to a large skillet.
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Step 2: Once oil is simmering, add chicken and sprinkle with salt, paprika, and pepper; brown on each side for 5 minutes.
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Step 3: Remove chicken and set on a plate.
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Step 4: Lower heat to medium low and add onions and cook for 5 minutes, stirring occasionally.
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Step 5: Add garlic, cook for 30 seconds.
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Step 6: Then add rice and paprika, toast in pan for 1 minute, stirring once.
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Step 7: Add stock/broth, crushed tomatoes with juice, salt, black pepper, to taste.
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Step 8: Add carrots, stir to combine.
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Step 9: Add chicken back to pan and nestle into broth.
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Step 10: Cover and cook on low simmer for 30 minutes.
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Step 11: Add peas and olives, cover and cook for 10 minutes more.
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Step 12: Garnish with parsley.
We hope you enjoy this recipe!
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