Ingredients
- 1-1/4 lbs. boneless skinless chicken breasts, cut into 1-in. cubes
- 1 Tbsp. olive oil
- 1 cup uncooked long grain rice
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2-1/4 cups reduced-sodium chicken broth
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. saffron threads
- 1/8 tsp. ground turmeric
- 1 lb. uncooked medium shrimp, peeled and deveined
- 3/4 frozen peas
- 24 pimiento-stuffed olives
- 1 medium lemon, cut into six wedges
Directions
- In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.
- Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce the heat to low; cover and cook for 10 minutes.
- Add the shrimp, peas, and olives. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink, and liquid is absorbed. Serve with lemon wedges.
