Smoky Spanish-Style Chicken with Olives & Raisins

🥘 Ingredients

• black pepper
  to taste
• butter
  2 tbsp
• chicken cutlets
  2 pieces
• cooking oil
  1 tbsp
• dried thyme
  1 tsp
• garlic (minced)
  2 cloves
• golden raisins
  3 tbsp
• green olives (sliced)
  3 tbsp
• jasmine rice
  1 c
• onion (diced)
  1
• parsley (chopped)
  ½ cup
• salt
  to taste, to taste
• savory paprika blend
  1 tbsp
• sherry vinegar
  1 tbsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  1¼ cups

🍳 Cookware

• large pan

1. 

   1

   In a small pot, combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cups, salt: to taste
2. 

   2

   While rice cooks, wash and dry all produce. Pat chicken cutlets dry with paper towels. Season all over with half the savory paprika blend , half the dried thyme , salt , and black pepper .

   chicken cutlets: 2 pieces, savory paprika blend: 1 tbsp, dried thyme: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

   In a large pan , heat a drizzle of cooking oil over medium-high heat. Add chicken and cook until golden ⏱️ 2 minutes per side. Transfer to a plate.

   cooking oil: 1 tbsp
4. 

   4

   In the same pan, heat remaining oil over medium heat. Add onion , salt, and pepper; cook, stirring, until translucent ⏱️ 2 minutes . Stir in garlic , remaining paprika blend, remaining thyme, tomato paste , veggie stock concentrate , sherry vinegar , and green olives . Simmer until sauce thickens slightly ⏱️ 2 minutes .

   onion: 1 (diced), garlic: 2 cloves (minced), tomato paste: 2 tbsp, veggie stock concentrate: 1 unit, sherry vinegar: 1 tbsp, green olives: 3 tbsp (sliced)
5. 

   5

   Add chicken to pan with sauce. Add golden raisins ; simmer, stirring occasionally, until chicken is cooked through ⏱️ 3 minutes .

   golden raisins: 3 tbsp
6. 

   6

   Fluff rice with a fork. Divide rice and chicken mixture between plates. Stir butter into the pan until melted and spoon over chicken. Garnish with parsley and serve immediately.

   butter: 2 tbsp, parsley: ½ cup (chopped)