Chicken And Rice Spanish Style Or Paella - cooking recipe

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken thighs, cut in chunks
salt and pepper
2 tablespoons olive oil
1 green bell pepper, chopped
1 red pepper, chopped
4 green onions, thinly sliced
2 garlic cloves, finely chopped
1 1/4 cups long grain rice
1/2 cup green peas (can use frozen or canned)
1 1/2 cups chicken broth
1 cup canned crushed tomatoes
1/2 teaspoon dried oregano
salt and pepper
1/2 cup green olives, sliced
2 tablespoons fresh parsley, finely chopped

Preparation

Season boneless thighs with salt and pepper. Heat two tablespoons olive oil in a large skillet and cook thighs until browned and set aside.
Add the other two tablespoons olive oil in the same skillet over medium heat and cook chopped green peppers, green onions and garlic. Stir frequently for about 5 minutes or until green pepper is tender.
Add the rice and green peas and mix well all the ingredients. Add chicken broth, chopped tomatoes, oregano, salt and pepper to taste and bring to boil and then reduce the heat to simmer for about 15-20 minutes until the rice is tender. Add some more chicken broth or water if it is necessary to make it saucy and not too dry. finally, add the sliced green olives, finely chopped parsley and serve warm.
NOTE: I also make Spanish Paella with this recipe, but since saffron threds are very expensive, I buy yellow rice with saffron included and add Spanish chorizo sliced, cooked shrimp, and also scallops, clams or mussles can be added if you like, for a complete dish or casserole.