Paprika Chicken And Saffron Rice

• 1 tablespoon olive oil
• 1 onion sliced
• 1 red pepper seeded, sliced
• 2 teaspoons smoked paprika
• 2 cloves garlic minced
• 1/2 teaspoon chili flakes optional
• 1 pound chicken thighs halved
• 3 tablespoons seasoned flour
• 1 cup chicken stock
• 1/2 cup sherry
• rice Saffron
• 1 tablespoon olive oil
• 4 spring onions chopped
• 10 1/2 ounces long grain rice
• 3 cups chicken stock
• 1 pinch saffron threads
• 4 tablespoons sour cream
• 2 ounces green olives stuffed
• lemon wedges
• chopped parsley

1. Heat oil in a large frying pan over medium heat. Saute onion, pepper, paprika, garlic and chili flakes for 2-3 mins, until onion is tender. Dust chicken in flour then add to pan. Cook, stirring, for 3-5 mins, until golden brown. Add stock and sherry. Simmer, covered, for 10 mins. Remove lid and simmer for another 8-10 mins, until reduced by half.
2. Meanwhile, to make the saffron rice, heat oil in a large saucepan over high heat. Saute spring onions for 1-2 mins. Add rice and stir to coat in oil. Add stock and saffron. Bring to a boil then reduce heat to very low and simmer, tightly covered, for 10 mins. Remove from heat. Set aside, covered, for 5 mins.
3. Fold sour cream and olives into chicken. Season to taste. Simmer gently for 2-3 mins. Sprinkle with parsley. Serve with rice and lemon wedges.

olive oil, onion, red pepper, paprika, garlic, chicken, flour, chicken stock, sherry, rice saffron, olive oil, onions, long grain rice, chicken stock, saffron threads, sour cream, lemon wedges, parsley

Taken from www.yummly.com/recipe/Paprika-Chicken-and-Saffron-Rice-1399375 (may not work)