INGREDIENTS

• 2 teaspoons olive oil
• 1-pound boneless skinless chicken thighs, cubed
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 cup long grain white rice
• 1 teaspoon smoked paprika
• 1 ½ cups chicken stock
• 1 cup tomato sauce
• 1 pinch saffron (optional)
•  ½ cup pitted green olives
• 4 cups baby spinach
• ½ cup chopped cilantro
• 1 lemon, cut into wedges
   

INSTRUCTIONS

1. Heat oil over medium heat in a large skillet and add chicken. Season with salt and pepper and cook until browned – about 5-6 minutes.
2. Add onions and red pepper and cook until softened – about 5 minutes.
3. Add garlic and cook for one minute before adding the rice.
4. Stir to toast the rice for a minute or two and add paprika before pouring in the stock and tomato sauce and bringing to a boil.
5. Add saffron, cover and reduce heat to low and cook for about 25 minutes or until the rice is tender.
6. Season to tasted with salt and pepper and stir in the olives and spinach until spinach has wilted.
7. Serve topped with cilantro and lemon wedges.

SERVES: 4


NOTES:

• Swap white rice for brown basmati rice and increase stock to 2 cups and increase cooking time by 15-20 minutes or until rice is cooked and liquid has been absorbed.