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CHICKEN PAELLA WITH FRENCH GREEN BEANS

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • 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 flat-leaf tablespoons chopped fresh Italian
  • lemon wedges
DIRECTIONS

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.