Step 1

Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.

Step 2

Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.

Step 3

Add the rice and stir to combine. Cook for 1-2 minutes.

Step 4

Mix in the paprika and continue to cook for another minute.

Step 5

Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked.

Step 6

Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.