Ingredients
Equipment
Method
Instructions
- Rinse the rice under cool water until the water runs mostly clear, then combine it with the chicken broth in a medium saucepan and cook until tender.
- While the rice cooks, heat 2 tablespoons of Portuguese Peri Peri Infused Olive Oil Blend in a large skillet over medium-high heat.
- Add the chicken, salt, black pepper, and smoked paprika, then sear until the pieces are browned on the outside and cooked through.
- Transfer the chicken to a plate and add the onion and bell peppers to the same skillet, cooking until softened and lightly charred at the edges.
- Stir in the garlic and cook just until fragrant, then add the cherry tomatoes and olives for a minute of quick simmering.
- Return the chicken to the skillet, add the cooked rice, parsley, and lemon juice, then toss everything together until evenly combined.
- Taste and adjust with a little more salt if needed, then finish with the remaining tablespoon of Portuguese Peri Peri Infused Olive Oil Blend and serve warm.
Notes
For the best texture, let the chicken get real color before moving it. The final drizzle of oil adds a fresh, bold finish right before serving, and the bowl is excellent with extra parsley or a squeeze of lemon at the table.