Ingredients

Saffron Rice, preferably made with medium-grain rice.

1 tablespoon olive oil

1 1/2 pounds boneless and skinless chicken breast, cut into strips 2 inches long and 1/2 inch wide

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1 bay leaf

1 3/4 cups low-sodium chicken broth

1 cup thawed frozen peas

1/2 cup medium pimiento-stuffed green olives

1/2 teaspoon paprika

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Chopped cilantro, for garnish

Preparation

  1. In a large (12-inch) nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, about 5 minutes.
  2. Add the onion, red pepper, garlic, oregano, and bay leaf. Cover and cook until the vegetables soften, about 4 minutes. Stir in the chicken broth, peas. olives, and paprika and bring to a simmer for 2 minutes.
  3. Transfer about 1/4 cup of the cooking liquid into a small bowl. Add the cornstarch and stir until dissolved. Stir the cornstarch mixture into the skillet and cook until the liquid is slightly thickened, about 1 minute. Season with the salt and pepper. Discard the bay leaf.
  4. Spoon the rice into individual soup bowls and top with the chicken and sauce. Sprinkle with the cilantro and serve immediately.