Recipe for the week of October 10-14, 2022
**Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
In a large skillet, sprinkle chicken thighs with salt and paprika on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Remove chicken from the pan and set aside until needed.
To the same pan add the chopped bell peppers, tomatoes, onion powder, garlic powder, paprika and thyme and cook until the vegetables are tender.
Add stock, red wine vinegar and a pinch of salt, turn the heat up and bring to a boil. Once boiling, reduce heat to medium and add the olives and white beans and chicken. Cover the pan and let simmer until the chicken is thoroughly cooked and the sauce has thickened.
Rice
Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.
If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
To Serve
Sprinkle chicken with chopped parsley and serve over rice.