How to make it

  • Pat chicken dry and season with salt and pepper
  • Heat oil in a 12-inch heavy skillet(at least 2 inches deep) over moderately high heat until hot but not smoking.
  • Brown chicken on all sides, about 12 minutes total.
  • Transfer chicken with tongs to a plate.
  • Pour off all but 2 Tablespoons fat from skillet and add onion, bell pepper, and salt to taste.
  • Cook over moderate heat, stirring until softened, about 7 minutes.
  • Add garlic, paprika and rice; cook, stirring 1 minute.
  • Add wine and boil, uncovered, for 2 minutes.
  • Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
  • Nestle chicken in rice, adding any juices from plate.
  • Cook, covered, over low heat until chicken is cooked through, rice is tender and most of liquid is absorbed, about 15 minutes.
  • Remove from heat and stir in peas, olives and salt and pepper to taste.
  • Cover skillet and let stand 10 minutes.
  • Discard bay leaf.

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    I love the saffron threads they make a wonderful color and it is so aromatic.
    I added this to the new group Chicken Little
    High Five
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  • lunasea 9 years ago
    One of my faves - thanks, hon!
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    " It was excellent "
    jimrug1 ate it and said...
    Very nice. Almost paella like... ;-)~ Gives me an idea for tonight... Thanks... Jim
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    I made this last week.. your recipe is so close to mine! I love this.. and it is so easy... High 5!
    Was this review helpful? Yes Flag

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