Spanish-Style Paella with Green Olives
A classic Spanish dish featuring saffron-infused rice, succulent chicken, and briny green olives. Perfect for a dinner party or special occasion.
Ingredients
- ●1 cup Dutch yellow rice
- ●1 pound Boneless, skinless chicken breastcut into 1-inch pieces
- ●1/2 cup Green olivespitted
- ●1 tablespoon Monsoon spices (paprika, saffron, oregano)use store-bought or homemade
- ●2 tablespoons Olive oil
- ●2 cups Chicken broth
- ●to taste Salt and pepper
- ●1/4 teaspoon Moist sea salt
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
- 3
Add the Monsoon spices and cook for 1 minute, stirring constantly.
- 4
Add the chicken broth and bring to a boil.
- 5
Add the Dutch yellow rice and stir to coat with the broth.
- 6
Return the chicken to the pan and stir to combine.
- 7
Transfer the pan to the oven and bake at 400°F (200°C) for 20-25 minutes, or until the rice is cooked and the chicken is cooked through.
- 8
Stir in the green olives and moist sea salt.
- 9
Serve hot, garnished with lemon wedges if desired.