Chicken & Rice

Method

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.

2. 2

   Cut the chicken breast into bite-sized pieces and add them to the skillet. Cook until browned on all sides.

3. 3

   Stir in the chopped red bell pepper and cook for another 3-4 minutes until softened.

4. 4

   Add the rice to the skillet, stirring well to coat it with the oil and mix with the chicken and vegetables.

5. 5

   Pour in the chicken stock and add the sweet paprika, saffron, salt, and black pepper. Bring to a boil.

6. 6

   Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.

7. 7

   Remove from heat and let it sit covered for an additional 5 minutes before serving.

8. 8

   Fluff the rice with a fork and serve hot, garnished with fresh parsley if desired.