Ingredients
Scale
- 1 – 1.5 lb boneless chicken breast, sliced
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup white wine (optional)
- 1 pinch saffron
- 1 bay leaf
- 2 cups valencia rice
- 4 cups chicken broth or chicken stock
- 1 cup green olives
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a deep skillet with a lid (set lid aside for now) over medium heat.
- Add sliced chicken breast, salt, pepper and garlic powder.
- Cook chicken all the way through, about 10 minutes.
- Remove chicken from skillet.
- Using same skillet, add minced garlic, cherry tomatoes and white wine.
- Cook until wine has evaporated, about 10 minutes.
- Add back the chicken, then add saffron, bay leaf, rice, olives and chicken broth.
- Bring to a low boil and reduce to a simmer.
- Cover and cook for about 45 minutes.
- Rice should be cooked and broth evaporated.
- Serve immediately!
- Enjoy!
Notes
- The white wine can be omitted, just cook the tomatoes and garlic until the tomatoes start to blister, then continue with the remaining steps.
- If it at all possible mince fresh garlic versus jarred minced garlic, I promise you will thank me.
- One medium to large tomato can be used in place of the cherry tomatoes.
- If you use queen olives, you might want to slice or halve before adding to the skillet.
- A pinch of saffron = about 20 thin strands, this seems like a lot but it really is not.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course