Directions

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes. Using tongs, transfer chicken to a paper towel lined plate.

In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes. Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil. Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil. Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.

Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Sprinkle with parsley before serving.

Makes 4 servings.

PER SERVING: about 490 cal, 26 g pro, 20 g total fat (5 g sat fat), 52 g carb, 4 g fibre, 85 mg chol, 750 mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 120%