Mediterranean Chicken Paella

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 1 small red bell pepper, seeded and chopped
• 1 cup frozen artichoke heart, thawed (or use canned drained)
• 3/4 cup sliced pitted olive (use green or black)
• 1 (14 ounce) can chicken broth
• 1 cup water (or use 1 cup chicken broth with the a 14-ounce can)
• 1 cup uncooked long-grain white rice
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon paprika
• 1 pinch saffron thread
• black pepper
• 2 cups cooked chicken, chopped
• 3/4 cup frozen green pea, thawed

1. Heal oil in a large skillet over medium heat.
2. Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
3. Add in artichokes and olives; cook, stirring for 2 minutes.
4. Add in broth and water; bring to a boil.
5. Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
6. Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
7. Season with more salt and pepper if desired.
8. Remove from heat; let stand for 5 minutes, then fluff with a fork.

olive oil, onion, garlic, chili pepper, red bell pepper, frozen artichoke heart, olive, chicken broth, water, longgrain white rice, salt, paprika, saffron thread, black pepper, chicken, frozen green pea

Taken from www.food.com/recipe/mediterranean-chicken-paella-167122 (may not work)