Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Intermediate
2 tablespoons olive oil, divided
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
1-1/2 cups parboiled white long-grain rice, uncooked
2 cups chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 pkg (11 oz each) Alexia® French Herb Green Beans
1/3 cup sliced ripe olives
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Lemon wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 109 mg | 11% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 75 mg | 25% |
| Total Fat | 12 g | 18% |
| Iron | 3 mg | 16% |
| Calories | 382 kcal | 19% |
| Sodium | 907 mg | 38% |
| Protein | 19 g | 39% |
| Saturated Fat | 2 g | 10% |
| Sugars | 3 g | 0 |
| Vitamin C | 15 mg | 24% |
Heat 1 tablespoon oil in large deep skillet or Dutch oven over medium-high heat. Add chicken, salt and pepper. Cook 7 to 9 minutes or until golden brown on all sides. Transfer to a plate.
Add remaining 1 tablespoon oil to skillet and heat. Add onion, garlic and paprika. Cook 3 to 5 minutes or until onion is tender, stirring often. Stir in rice; cook 1 to 2 minutes or until coated well.
Stir in broth, undrained tomatoes and chicken; bring to a boil. Reduce heat to simmer, cover and cook 12 minutes.
Stir in frozen green beans; cook covered 8 to 10 minutes more or until rice is tender and chicken is cooked through. Remove from heat; let stand covered 5 minutes.
Stir in olives. Sprinkle with parsley and serve with lemon wedges.
Chicken Paella with French Green Beans
