Ingredients

The following ingredients have 4 Servings
  • 1 pieces Whole Chicken (cut up into 8 (you can mix and match the ones you like))
  • 1 Cup of Long Grain Rice
  • 1 Red Pepper (sliced into trips)
  • 1 Large Onion (chopped)
  • 1 Clove Garlic (chopped)
  • 1/2 Cup of Pitted Olives (chopped)
  • 1 Tablespoon of Olive Oil
  • 1/4 Teaspoon of saffron (crushed)
  • 1 Cup of Water
  • 1 Cup of Chicken Stock
  • Salt + Pepper (to taste)
  • Chopped Parsley (to garnish (optional))

Instruction

  • Heat olive oil in a large pan over medium high heat
  • Season chicken on both sides with salt and pepper
  • Place chicken in the pan and brown on both sides. About 5 minutes per side
  • Remove chicken from pan and place aside
  • Discard the excess oil in the pan leaving just 1 tablespoon of fat
  • Toss the onion, pepper and garlic in the same pan. Add salt and cook for 2-3 minutes or until they soften
  • Add the olives and cook 1 more minute
  • Add the rice and mix with a wooden spoon so the rice gets coated with the veggies
  • Pour in the water and chicken stock. Add the saffron and stir. Cook until liquid starts boiling
  • Add the chicken back in the pan on top of the rice
  • Cover pan with a lid and reduce the heat to low
  • Cook for 25 minutes more or until chicken is cooked through and rice is fluffy
  • Sprinkle parsley and enjoy!