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.

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