Heat the olive oil in a dutch oven or large pot over medium-high heat.
When the oil is hot add the bell pepper, onion, and celery to the pot and cook, stirring occasionally, until vegetables have softened a bit, about 5 minutes.
Add the chicken pieces, rice, paprika, garlic, cayenne, oregano, thyme, and 1 1/4 tsp salt to the pot and cook, while stirring, for about 1 minute.
Stir in the water and bring to a boil.
When the water begins to boil place a lid on the pot and reduce the heat to low. Simmer over low heat for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.
After the 10 minutes turn off the heat, DO NOT REMOVE THE LID DURING THIS TIME EITHER, and let sit for 20 more minutes.
Now you can remove the lid. Stir and taste then season with additional salt & pepper if needed.
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