Ingredients
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon olive oil1 cup uncooked long grain rice1 medium onion, chopped2 garlic cloves, minced2-1/4 cups reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried oregano1/2 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon saffron threads1/8 teaspoon ground turmeric1 pound uncooked medium shrimp, peeled and deveined3/4 cup frozen peas12 pimiento-stuffed olives1 medium lemon, cut into 6 wedges
Preparation
In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.
