Chicken rice with olives

Chicken rice with olives

  • 4

    Number of People

  • Cheap


  • Very easy


  • Preparation time

  • Cooking time


  • *300 g chicken breasts
  • *250 g basmati rice
  • *1 red pepper
  • *1 chopped onion
  • *400 g chopped tomatoes (can)
  • *85 g green olives
  • *2 crushed garlic cloves
  • *1 teaspoon paprika
  • *500 ml water
  • *1 cube chicken stock


Heat up the water in a TEFAL pan with the cube of chicken stock. Reserve. In your ONE POT TEFAL pan, brown the chicken cut in bits with a litlle oil for 3 minutes on medium heat. Mix once in a while. Add the chopped onions and the crushed garlic. Leave to cook for 3 minutes. Mix again. Add the rice and paprika, leave to cook for another 4 minutes. Pour the hot stock in and add the pepper cutsin small cubes. Mix well, cover and cook for 5 minutes. Add the chopped tomatoes and olives. Cover and cook for 15 to 20 minutes until the rice is soft and there is no more liquid in the pan.