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Export 17 ingredients for grocery delivery
Step 1
Preheat the oven 355 F.
Step 2
Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
Step 3
Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
Step 4
Cook chicken on both sides for 7 minutes until skin is crispy and brown.
Step 5
Transfer chicken to a plate and wipe the pan.
Step 6
Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
Step 7
Add paprika and rice and cook stirring until well coated.
Step 8
Add white wine and cook for 3 minutes.
Step 9
Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
Step 10
Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
Step 11
Remove from the oven, stir in olives.
Step 12
Adjust salt and pepper if needed.
Step 13
Sprinkle with parsley and serve immediately!
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