Arroz al Olivar with a Philly Twist

Ingredients

In this Philly-inspired adaptation of Arroz al Olivar, we incorporate the vibrant culinary traditions of Philadelphia by adding bell peppers and a touch of cayenne pepper for a subtle kick. Additionally, we infuse the dish with the flavors of Philadelphia by using locally sourced ingredients and incorporating the city's love for bold and tangy flavors. We alse have the original recipe for Arroz al olivar, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken thighs
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/4 teaspoon (1g) cayenne pepper 1/4 teaspoon (1g) cayenne pepper
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (75g) green olives, sliced 1/2 cup (75g) green olives, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. 2.
   In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Stir in the paprika and cayenne pepper, cooking for an additional minute to release their flavors.
4. 4.
   Add the rice to the skillet and stir to coat it with the vegetable mixture. Cook for 2 minutes, allowing the rice to toast slightly.
5. 5.
   Pour in the diced tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.
6. 6.
   Return the chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
7. 7.
   Stir in the sliced green olives and season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh parsley. Serve hot.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless, boneless chicken thighs instead of bone-in, skin-on thighs. Adjust the cooking time accordingly to ensure they are fully cooked.
• Green olives — If you prefer a milder olive flavor, you can use pitted black olives instead of green olives.

Tips & Tricks

• To add a smoky flavor, you can sprinkle a pinch of smoked paprika over the dish before serving.
• For a heartier meal, you can add cooked chorizo slices to the skillet along with the chicken.
• If you prefer a spicier kick, increase the amount of cayenne pepper or add a diced jalapeño pepper to the vegetable mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to moisten the rice.

Serving advice

Serve the Philly-inspired Arroz al Olivar as a main course, accompanied by a fresh green salad or crusty bread to soak up the flavorful sauce. Garnish each plate with a sprinkle of fresh parsley for a pop of color.

Presentation advice

For an elegant presentation, arrange the chicken thighs on top of the rice, and garnish with a few whole green olives and a sprig of fresh parsley. Serve in individual shallow bowls or on a large platter for sharing.