1. Prepare the chicken:
Season the chicken with paprika, cumin, oregano, salt, and pepper.
Heat the olive oil in a large pan or casserole dish and sear the chicken until golden brown (about 4–5 minutes per side). Remove from the pan and set aside.
2. Sauté the vegetables:
Sauté the onions, garlic, and bell peppers in the frying fat until softened.
Add the chopped tomatoes and simmer briefly.
3. Combine everything:
Add the rice, paprika, and saffron/turmeric and saute briefly.
Pour in the chicken stock and stir well.
Place the seared chicken on top of the rice.
Cover and simmer over medium heat for about 25–30 minutes, until the rice is tender and the chicken is cooked through.
Optional: Stir in peas or olives 5 minutes before the end of cooking.
4. Serve:
Garnish with fresh parsley or lemon wedges.
Serve with a green salad or crusty bread.
✅ Tip:
If you like it extra aromatic, add a pinch of cinnamon or some diced chorizo to the pan – it will give you a real Spanish feel!
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