ONE POT SPANISH CHICKEN AND RICE

Packed with flavour, real ingredients and vibrant colours, one pot Spanish chicken and rice is the perfect no fuss, no clean up weeknight meal.

INGREDIENTS

• 1 tablespoon olive oil
• 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced or pressed
• 1 cup long grain white rice, rinsed
• 1/2 tablespoon paprika
• 1 and 1/2 cups chicken stock
• 1 cup tomato sauce (canned or homemade)
• pinch of saffron
• salt and pepper to taste
• 1/2 cup small stuffed green olives with pimento
• 1/2 cup fresh chopped cilantro
• lemon wedges, to serve (optional)

INSTRUCTIONS

1. Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
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