INGREDIENTS

1 tbsp. olive oil
450g skinless boneless chicken thighs cut into pieces
½ tsp. salt
½ tsp. black pepper
½ medium onion, diced
1 red pepper, diced
2 cloves garlic, minced
160g long grain white rice, rinsed
½ tbsp. smoked paprika
360ml chicken stock or bone broth
240ml tomato sauce
pinch of saffron
70g green olives
8g coriander, chopped
1 lemon, cut into wedges

METHOD

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.

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.