Fresh cilantro for garnish (optional)
Instructions:
Heat oil in a large pot over medium heat. Add chicken pieces and fry on all sides until golden brown. Remove chicken and set aside.
In the same pot, add the onion, red pepper, and garlic. Cook until the onion is translucent.
Add the rice and stir well to incorporate the flavors. Cook for a few minutes until the rice is lightly golden.
Return the chicken to the pot. Add the chicken stock, carrots, peas, peppers, olives and saffron. Mix thoroughly and check the seasoning by adding salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25-30 minutes or until the rice is cooked and the liquid has absorbed.
Remove from heat and set aside, covered, for 10 minutes before serving.
Serve hot, garnished with fresh coriander, if desired.
Prep time: 20 minutes | Cook time: 55 minutes | Total time: 75 minutes
Kcal: 650 kcal | Servings: 6 servings
