Spanish Chicken With Rice and Olives

READY IN: 1hr 5mins




  • Season the chicken pieces with salt and pepper.
  • Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
  • Brown the chicken well on both sides; transfer to a plate.
  • Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
  • Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
  • Add in wine and bring to a boil; simmer uncovered for 3 minutes.
  • Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
  • Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
  • Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
  • Add in the peas and olives, season with salt and pepper to taste.
  • Cover the skillet and let stand for 10 minutes before serving.