Spanish-Style Chicken and Rice with Capers and Tomatoes


2-3 Tbsp Flying Olive Garlic or Single Varietal Extra Virgin Olive Oil of choice

4 chicken breasts

1 shallot, minced

3 cloves garlic, minced

1 can fire roasted tomatoes, undrained

2 Tbsp capers, rinsed and drained

2/3 cup green pitted olives with pimiento, drained, rinsed, and roughly chopped

1/2 cup dry white wine

½ cup chicken broth

1-3 saffron threads, crushed

¾ cup white rice

1 tsp smoked paprika

Salt and pepper to taste


Heat Flying Olive Garlic Olive Oil in a large skillet over med-high heat.  Add the chicken breasts and sear on both sides.  Remove from drain on paper

Reduce heat and add shallot to pan.  Sauté, stirring, for 2-3 minutes.  Add the garlic and cook for about 1 minute more.  Add the can of tomatoes, the capers, green olives and stir.  Add the white wine and let reduce about 3-5 minutes.

In the meantime, crush the saffron threads into the chicken broth.  Heat in the microwave or a small saucepan until almost to the boiling point.  Remove from the heat and add it to the rice and tomato mixture.  Then add the saffron/chicken broth mixture and stir.  Add the paprika and a grind of
fresh black pepper.

When the mixture is heated, turn down to a simmer.  Add the chicken breasts, flipping over once to be sure they have some of the tomato mixture on them.  Cover and simmer for about 15 minutes, stirring half way through. When the rice is almost done, turn off the heat and let the chicken breasts (unless they are done, in which case remove and cover with tented foil) for about 5-10 minutes.

Remove from heat. Place a chicken breast on each plate and spoon the rice and vegetable mixture on top or to the side.

Submitted by Barb L.