Recipe by Sara Snow.
1 ½ cups brown rice
¼ cup flour
2 teaspoons paprika
½ teaspoon salt
¼ teaspoon black pepper6 chicken thighs – boneless and skinless, halved
2 tablespoons olive oil
1 cup chicken broth
4 cloves garlic – smashed
1 medium yellow onion – cut into thick chunks
1 red bell pepper – cut into thick chunks
1 yellow bell pepper – cut into thick chunks
1 green bell pepper – cut into thick chunks
1 8 ounce package mushrooms – quartered
1 cup pitted greek olives
1 tablespoon crushed red pepper.
Cook brown rice according to package instructions.
In a bowl, stir together the flour, paprika, salt and pepper. Toss the chicken pieces until lightly coated.
Heat olive oil in a large cast iron pan. Cook the chicken pieces in the oil until browned on all sides, about 6 minutes per side.
Remove the chicken to a plate.Add in half of the broth broth, garlic and olive oil to the pan. Bring to a low simmer.
Add in the peppers and mushrooms and continue to simmer until the vegetables begin to soften.
Pour in the remaining broth and the olives.
Return the chicken to the pan, submersing it under the broth and vegetables. Simmer, covered for 10 minutes.
Remove lid and continue to simmer for 20 minutes more or until chicken is cooked through. The sauce will thicken.
Before serving, sprinkle with crushed red pepper.
Season with additional salt and pepper as needed.
Serve spooned over brown rice.
This meal is great left-over as well.