One Pot Spanish Chicken and Rice

Serves 4

• 1 tbsp. olive oil

• 1 lb. 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 long grain white rice, rinsed

• ½ tbsp. smoked paprika

• 1½ cups chicken broth

• 1 cup tomato sauce

• pinch of saffron

• ½ cup green olives

• ½ cup cilantro, chopped

• 1 lemon, cut into wedges

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.