Ingredients
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3 tablespoons olive oil
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2 chicken breasts, cut into strips so the chicken will cook quicker
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1/2 cup flour
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salt and pepper
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2 cups chicken stock
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2 cups instant rice
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2 garlic cloves, minced
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1 medium onion, chopped
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1 (14 ounce) can diced tomatoes, drained
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1/2 teaspoon oregano
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1 teaspoon hot paprika
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1 pinch saffron thread
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salt and pepper
Instructions
- In a shallow dish mix flour, salt, pepper and paprika. Drege the chicken in the flour mixture. In a large skillet heat oil and brown chicken on both sides; about 5 minutes per side. Remove the chicken from the oil and keep warm.
- In a mixing bowl combine stock, tomatoes, salt and pepper (to taste), saffron and oregano.
- Brown rice in the left over oil in the skillet. Add onion and garlic and saute until onions are translucent. Place chicken back in skillet and add stock mixture.
- Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is cooked all the way through.